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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 (½ 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.