Red and White Coleslaw
Source of Recipe
adapted from Jane Brody's Good Food Gourmet
Recipe Introduction
I think you'll like this recipe it is versatile and seems to
go well with many things especially any tex mex type
entrees.
List of Ingredients
8 oz pkg red cabbage shredded
1 medium head of cabbage, shredded (or 8 oz coleslaw mix--
you might have to eat around the carrots)
1/3 cup (or to taste) chopped green onions, green and white
parts (about 2 stems)
dressing:
4 Tablespoon white-wine vinegar (� cup)
4 Tablespoons canola oil
2 teaspoons Dijon style mustard
1 teaspoon cumin
1/2 teaspoon salt
2 packets Splenda� (1 rounded teaspoon)
lots of freshly ground black pepper
Recipe
Combine salad ingredients. Prepare dressing. Add to salad
and toss. I usually serve this right away.