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home > recipes > appetizers > mexican cole slaw
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

Mexican Cole Slaw


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recipes for appetizers
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(posted October 30, 1997)

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


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