Coleslaw (lf)

Yield: 8 servings

Measure Ingredient
2 tablespoons Balsamic vinegar;
6 tablespoons Cider vinegar;
2 tablespoons Dijon mustard;
1 tablespoon Low-sodium soy sauce;
2 cups Green cabbage; shredded
2 cups Red cabbage; shredded
\N \N Carrot; julienned
\N \N Red pepper; julienned
38 xes *cals
\N \N *gm protein
13/16 x *gm fat
2 teaspoons Honey;
½ teaspoon Celery seed;
½ teaspoon Caraway seed;
¼ teaspoon Pepper; black
\N \N Green pepper; julienned
\N \N Yellow pepper; julieened
¼ cup Scallions; finely chopped
¼ cup Fresh parsley; minced
6 xes *gm carbo
130 xes *mg sodium
\N \N *gm fiber

DRESSING

SALAD

PER SERVING

Dressing: Mix dressing ingredients together in a small jar. Set aside. Salad: Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat. Refrigerate at least 1 hour to blend flavors.

Serves 8.

Author's Note: Here's a tasty, mayonnaise-free version of a favorite American salad.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de

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