Mexican Coleslaw
Makes 8 servings, generous 1 cup each Ingredients 6 C very thinly sliced green cabbage (about 1/2 head) (see Tip) 1 1/2 C peeled and grated carrots (2-3 medium) 1/3 C chopped cilantro 1/4 C rice vinegar 2 Tbsp.s extra-virgin olive oil 1/4 Tsp. salt Instructions 1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes. 2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
