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       Title: Mom’s Coleslaw
  Categories: Salads, Ceideburg 2
       Yield: 8 servings
  
       8 c  Finely shredded green
            -cabbage
       1 c  Mayonnaise
     1/2 c  Red wine Vinegar
       2 ts Sugar
       1 tb Dijon-type mustard
     1/4 c  Finely grated carrots
     1/8 c  Finely chopped parsley and
            -chives
     1/8 ts Salt
     1/4 ts Freshly ground black pepper
  
   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.
   
   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.
  
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