To prepare cabbage for slaw, discard tough or badly bruised outer leaves, wash the head, then cut it in half through the stem end. Shred the cabbage with a sharp knife to get long, thin pieces. You can also use a food processor to chop the cabbage. 1 pound of cabbage yields about 6 cups of loosely packed shreds.

For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3 cup Tangy Dressing, ketchup and cumin. Yield: 4 servings

For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves. Yield: 1 1/2 cups

fatfree digest V96 #179

From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.