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Cumin Coleslaw
3 Tbsp. lowfat mayonnaise
2 Tbsp. skim milk
1 jalapeño Chile, seeded and minced (wear rubber gloves)
1/4 cup (16 g) chopped cilantro
1 tsp. ground cumin
1 pkg. (16 oz.) (454 g) Cole slaw mix
3 scallions, white and 2" (5 cm) green, chopped
freshly ground pepper
In a large bowl combine the mayonnaise, milk, Chile, cilantro and cumin. Add the Cole slaw mix and chopped scallions. Stir to incorporate the dressing. Add pepper to taste. Cover and refrigerate for at least 2 hours to allow the flavors to blend. Yield: 4 servings.
"When we lose, I eat. When we win, I eat. I also eat when we're rained out."
Tommy Lasorda (Dodgers baseball team manager)
In medieval England beer often was served with breakfast.
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