Garlic Cole Slaw, from _My Kitchen in Spain_ by Janet Mendel:
1/2 cabbage (1.5 lbs)
1 t salt
1/2 t paprika
1/8 t cumin seeds
fresh ground black pepper
3 garlic cloves, sliced
3 T olive oil
3 T white wine vinegar
Shred cabbage and chop finely, wash and drain. Add salt, paprika, cumin
seeds, and pepper; toss well.
Fry the garlic in the oil over medium heat until lightly golden about 3
minutes. Pour oil and garlic over the cabbage and toss. Heat vinegar and 1
T water in the same pan and pour over cabbage. Let marinate at least 30
minutes before serving.
Serve topped with pomegranite seeds or chooped apple.
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Personally, I don't like to mix fruit and veggies, so I never use the
topping. I tend to use ground cumin, and more of it than in the recipe, and
more garlic. I use whatever vinegar strikes my fancy that day, often our
home-made red wine vinegar, or some nice sherry vinegar.
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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
"Duwop" > wrote in message
...
> Louis Cohen wrote:
> > An excellent idea. I usually make slaw from a Spanish recipe that
> > uses garlic browned in oil, vinegar, salt, pepper, paprika, and cumin.
> >
> > ĦAbajo Mayonesa! ĦArriba Vinagre!
>
> Sounds interesting Louis, could you post the recipe?
>
> Dale
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