PINOY COLESLAW

PINOY RECIPE ~ COLESLAW ~

PINOY COLESLAW INGREDIENTS

2 med. heads cabbage, finely shredded (may add some purple cabbage for color)

2 med. white or purple onions, chopped
4 scallions, finely sliced
2 tsp. salt
1/3 c. sugar
1 tsp. dry mustard
1/2 c. cider vinegar
3/4 c. vegetable oil
Freshly ground black pepper to taste
4 heaping tbsp. light nonfat
mayonnaise or salad dressing

PINOY COLESLAW PROCEDURE

• Sprinkle cabbage with salt and let drain in a colander about 2 hours, squeezing as much water out as possible before continuing.

• May drain overnight if desired. Add onions. In a small bowl mix remaining ingredients and stir into cabbage mixture. Adjust seasonings if needed by adding a bit of sugar first and, if necessary, more salt.

• Cover and refrigerate until ready to serve. Serves 8-10.