May
2004
Current
Cooking
Broccoli
Slaw
1
package slaw mix (broccoli stalk, carrot, red cabbage mixture)
Sunflower
seed kernels, to taste
Sliced
almonds, to taste
Toast
sliced almonds in a 300-degree oven until slightly brown. Cool.
Combine with slaw mix and sunflower kernels in a large bowl.
Dressing:
1
cup vegetable oil
1/2
cup red wine vinegar
1/2
cup sugar
1/2
teaspoon salt
Combine
dressing ingredients and pour over salad mixture. Toss to coat and
refrigerate until serving.
-Submitted
by Mona Huber, Watkinsville, who receives a $25 credit on her WEMC
bill. Recipes featured in Current Cooking are not independently
tested, so we must depend on the accuracy of the cooks sending them.
Always use safe food handling, preparation and cooking procedures
from recognized experts.
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