| submitted by: efalt@totacc.com When southern New Mexicans make tacos we often tuck in some crisp, tart cole slaw for contrasting textures and flavor. This is my best cole slaw. It tastes like a million but has only three ingredients. 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. Elsa Altshool efalt@totacc.com ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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Mexican Cole Slaw
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