LIME MINT CREAM SLAW

FOR THE DRESSING:
2 tablespoons finely chopped fresh mint, divided use
1/2 teaspoon sugar
4 teaspoons lime juice
1/2 cup heavy (whipping) cream
FOR THE SLAW:
1 1/2 cups shredded Nappa or Savoy cabbage*
1 1/2 cups shredded green cabbage
1/2 cup cubed (1/2-inch) unpeeled cucumber
1/4 cup sliced onion

TO MAKE THE DRESSING:
(At least 2 1/2 hours before serving)
In small bowl, combine 1 tablespoon mint with sugar. Using back of spoon, crush mint mixture against sides of bowl to release mint juices. Gradually stir in lime juice, continuing to crush the mixture. Cover; let stand at least 30 minutes.

Press in sieve to extract juice; discard mint. Slowly stir cream into juice mixture. Add remaining 1 tablespoon chopped mint; mix well. Cover; refrigerate at least 2 hours to blend flavors and thicken.

JUST BEFORE SERVING:
Combine all slaw ingredients in medium bowl. Pour dressing over slaw mixture; toss gently.

*Shred the delicate leaves of Nappa or Savoy by slicing across the head with serrated knife.

Makes 6 servings (1/2-cup each)
From: Recipelink.com
Source: Recipe booklet: Light and Simple Summer Meals, Pillsbury Classic Cookbooks #101, July 1989