Give standard cabbage and carrot slaw an Asian twist with this recipe by adding orange juice and vinegar to the mix.
1/2 lb. brown sugar
1 qt. vinegar
1/2 cup cornstarch
11/2 qt. orange juice
15.3-lbs. package shredded cabbage and carrot
1. Stir together brown sugar, vinegar and cornstarch; set aside.
2. In tilting skillet, bring orange juice to a boil. Add cabbage; return to boiling.
3. Add sugar-vinegar mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 mins. more. Season to taste.
Recipe by Collier County (Fla.) Public Schools