Mom's Coleslaw

Recipe Ingredients

8 cups	1896ml	Green cabbage - finely shredded
1 cup	237ml	Mayonnaise
1/2 cup	118ml	Red wine vinegar
2 teaspoons	10ml	Sugar
1 tablespoon	15ml	Dijon-type mustard
1/4 cup	27g / 1oz	Carrots - finely grated
1/8 cup	18g / 0.6oz	Parsley and chives - finely chopped
1/8 teaspoon	0.6ml	Salt
1/4 teaspoon	1.3ml	Black pepper - freshly ground

Recipe Instructions

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.

Jeff Cox of Sebastopol is columnist for Organic Gardening magazine and the author of "Landscaping With Nature" (Rodale Press).

Source:
Recipes for Diabetics by Billy Little(version 1985)

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