Rio Grande Cole Slaw

Recipe Ingredients

4 cups	948ml	Shredded green cabbage
1 cup	110g / 3.9oz	Shredded carrots
1/4 cup	59ml	Sliced scallions
1/4 cup	4g / 0.1oz	Chopped cilantro
		Tangy Dressing
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Dry mustard
2/3 cup	157ml	Cider vinegar
1/3 cup	78ml	Water
1 tablespoon	15ml	Ketchup
1 teaspoon	5ml	Ground cumin

Recipe Instructions

To prepare cabbage for slaw, discard tough or badly bruised outer leaves, wash the head, then cut it in half through the stem end. Shred the cabbage with a sharp knife to get long, thin pieces. You can also use a food processor to chop the cabbage. 1 pound of cabbage yields about 6 cups of loosely packed shreds.

For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3 cup Tangy Dressing, ketchup and cumin.

For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves. Makes about 1 1/2 cups.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8664)

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