Instructions: When southern New Mexicans make tacos we often tuck in some crisp, tart cole slaw for contrasting textures and flavor. This is my best cole slaw.

It tastes like a million but has only three ingredients.

Grate the cabbage into long thin strips. Pile the strips into a salad bowl.

Mince the spring onion-both green and white parts and stir into the cabbage. Add the chopped almonds and Lemon Vinaigrette (below) and serve to 8 to 10 people.

Lemon Vinaigrette: Put into a brocessor or blender, the juice of two lemons, 3/4 cup olive oil, 1/4 teaspoon sugar and 1/2 teaspoon salt. Add 1/2 teaspoon Dijon mustard (Mr. Mustard makes a good substitute) and 1 teaspoon paprika. Whir until thoroughly blended. You wont need all this dressing for the cole slaw, so put it into a jar and refrigerate.

Now, pour about 1/2 of dressing over the salad and toss well.

9.

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