Instructions: Im NOT a coleslaw fan, but this one by Jeff Cox looks promising.

The secret seems to be soaking the cabbage in ice cold water for a couple of hours.

Remove outer leaves from cabbage, then core. Cut heads into quarters and soak in cold water in the refrigerator for 1 to 2 hours. Shake off excess water and shred very finely, then pat shreds dry with towels. Place the shreds in a bowl and mix in all other ingredients.

Cover and refrigerate for 1 hour before serving.

Makes 8 servings. and the author of "Landscaping With Nature" (Rodale Press).

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