LOCATION: Recipes >> Salad Recipes >> Coleslaw 10
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
