COLESLAW With Italian Vinaigrette Dressing (From Chuck Muer's)
3/4 lb. cabbage, coarsely shredded (6 cups)
1/2 c. onion, finely diced
1/2 c. fresh parsley, coarsely chopped
1/2 c. carrots, shredded
1/2 t. white pepper
1/2 t. salt
juice of 1/2 lemon
1/2 c. Italian vinaigrette dressing*
Toss together the first 6 ingredients. Toss with juice and dressing.
*ITALIAN VINAIGRETTE DRESSING:
1/2 c. olive oil
1/4 c. plus 2 T. vegetable oil
3 T. white wine vinegar
1/4 t. dried basil
1/4 t. dried oregano
1/4 t. garlic, minced
1 T. sugar
dash ground cumin
Whisk together and refrigerate.
(makes 1 cup)
Chuck Muer's Coleslaw recipe is published in our August, 2003 Menu Minder.
