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LOCATION: Recipes >> Salad Recipes >> Coleslaw 10

Print this Recipe    Coleslaw 10

Mexican Cole Slaw

1 medium cabbage
3/4 cup toasted chopped almonds
4 spring onions

Grate the cabbage into long thin strips. Pile the strips into a
salad bowl. Mince the spring onion--both green and white parts
and stir into the cabbage. Add the chopped almonds and Lemon
Vinaigrette (below) and serve to 8 to 10 people.

Lemon Vinaigrette: Put into a brocessor or blender, the juice of
two lemons, 3/4 cup olive oil, 1/4 teaspoon sugar and 1/2 teaspoon
salt. Add 1/2 teaspoon Dijon mustard (Mr. Mustard makes a good
substitute) and 1 teaspoon paprika. Whir until thoroughly blended.
You won't need all this dressing for the cole slaw, so put it into
a jar and refrigerate.

Now, pour about 1/2 of dressing over the salad and toss well.

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