| 1 | I"m not a coleslaw fan, but this one by jeff cox looks promising. |
| 2 | The secret seems to be soaking the cabbage in ice cold water for a couple of hours. |
| 3 | Remove outer leaves from cabbage, then core. |
| 4 | Cut heads into quarters and soak in cold water in the refrigerator for 1 to 2 hours. |
| 5 | Shake off excess water and shred very finely, then pat shreds dry with towels. |
| 6 | Place the shreds in a bowl and mix in all other ingredients. |
| 7 | Cover and refrigerate for 1 hour before serving. |
| 8 | Makes 8 servings. |
| 9 | Per serving: 220 calories, i g protein, 7 g carbohydrate, 22 g fat (3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber. |
| 10 | Jeff cox of sebastopol is columnist for organic gardening magazine and the author of "landscaping with nature" (rodale press). |
| 11 | San francisco chronicle, 7/8/92 |
