Asian coleslaw

Yield: 8 servings

Measure Ingredient
1½ tablespoon Oil, olive;
3 tablespoons Lemon juice;
1½ tablespoon Balsamic vinegar;
½ cup Rice vinegar;
1½ teaspoon Maple syrup;
¾ teaspoon Salt;
¼ teaspoon Pepper, black; ground
50 xes *cals
½ x *gm protein
3 xes *gm fat
¼ teaspoon Pepper, cayenne; -=or=- more if desired
6 cups Red cabbage; thinly sliced
⅜ cup Parsley; chopped
3 tablespoons Cilantro; chopped
⅜ cup Onions, red; minced
6 xes *gm carbo
207 xes *mg sodium
1 x *gm fiber


IN a large bowl, combine oil, lemon juice, vinegars, maple syrup, salt, black pepper, and cayenne. Toss with cabbage; let stand at room temperature for 1 hour. Taste for seasoning and adjust if necessary, toss in parsley, cilantro and red onion. Serve at room temperature.

Makes 8 servings.

Source: Vegetarian Times August 1993 Low-Fat Kitchen feature by Mary Carroll Formatted for MM:dianeE

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