Mom's Coleslaw Recipe

I'm NOT a coleslaw fan, but this one by Jeff Cox looks promising.

The secret seems to be soaking the cabbage in ice cold water for a couple of hours.

Step 1

Remove outer leaves from cabbage, then core. Cut heads into quarters and soak in cold water in the refrigerator for 1 to 2 hours. Shake off excess water and shred very finely, then pat shreds dry with towels. Place the shreds in a bowl and mix in all other ingredients. Cover and refrigerate for 1 hour before serving.

Makes 8 servings.

PER SERVING: 220 calories, I g protein, 7 g carbohydrate, 22 g fat (3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber.

Jeff Cox of Sebastopol is columnist for Organic Gardening magazine and the author of "Landscaping With Nature" (Rodale Press).

San Francisco Chronicle, 7/8/92.

Posted by Stephen Ceideberg; October 19 1992.

Things You'll Need

  • 8c Finely shredded green
  • -cabbage
  • 1c Mayonnaise
  • 1/2c Red wine Vinegar
  • 2ts Sugar
  • 1tb Dijon-type mustard
  • 1/4c Finely grated carrots
  • 1/8c Finely chopped parsley and
  • -chives
  • 1/8ts Salt
  • 1/4ts Freshly ground black pepper

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