Asian coleslaw
8 servings
Ingredients
| Quantity | 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 |
Directions
PER SERVING
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