Lemons and summertime go together like cole slaw and barbecue. Unfortunately, most restaurants serve cole slaw that is truly atrocious.
This recipe produces a light and tangy cole slaw, not one of those hideous versions drenched in some cloyingly sweet, milky dressing, usually found in small paper cups at barbecue joints. No, this salad is full of fresh, crisp flavors. You'll be proud to serve it as a side dish to anything, even foods not barbecued or grilled. In addition, this salad is great for the chef because it can literally be made in less than 5 minutes.
In a large serving bowl, mix together all ingredients except the cabbage. Slice the cabbage into thin shreds. Add the cabbage to the dressing in the bowl and toss thoroughly to mix. Chill for 5 minutes before serving.
©1994, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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