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