8 c  Finely shredded green

           -cabbage
      1 c  Mayonnaise

    1/2 c  Red wine Vinegar

      2 ts Sugar

      1 tb Dijon-type mustard

    1/4 c  Finely grated carrots

    1/8 c  Finely chopped parsley and

           -chives
    1/8 ts Salt

    1/4 ts Freshly ground black pepper

  I'm 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.
  PER SERVING:  220 calories, I g protein, 7 g carbohydrate, 22 g fat
  (3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber.
  Jeff Cox of Sebastopol is columnist for Organic Gardening magazine
  and the author of "Landscaping With Nature" (Rodale Press).
  San Francisco Chronicle, 7/8/92.
  Posted by Stephen Ceideberg; October 19 1992.