Coleslaw (lf)
8 servings
Ingredients
| Quantity | 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 |
| Carrot; julienned | ||
| Red pepper; julienned | ||
| 38 | xes | *cals |
| *gm protein | ||
| 13/16 | x | *gm fat |
| 2 | teaspoons | Honey; |
| ½ | teaspoon | Celery seed; |
| ½ | teaspoon | Caraway seed; |
| ¼ | teaspoon | Pepper; black |
| Green pepper; julienned | ||
| Yellow pepper; julieened | ||
| ¼ | cup | Scallions; finely chopped |
| ¼ | cup | Fresh parsley; minced |
| 6 | xes | *gm carbo |
| 130 | xes | *mg sodium |
| *gm fiber | ||
Directions
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