Spicy coleslaw

Yield: 8 servings

Measure Ingredient
4 cups Shredded cabbage
3 \N Carrots; shredded
8 larges Radishes; sliced or shredded
¼ cup Finely chopped fresh parsley
2 tablespoons Finely chopped fresh dill
¾ cup Fresh orange juice
2 tablespoons Mustard; (dijon or whole-grain)
1 tablespoon Freshly grated horseradish root
2 tablespoons Minced red onion
1 tablespoon Fresh lemon juice
1 teaspoon Maple syrup; or honey to taste
2 tablespoons Vegetable oil; mildest flavor
½ teaspoon Salt; or to taste


A light but spicy dressing takes the place of the traditional calorie-filled, mayonnaise-based coleslaw.

1. In a medium-size bowl, combine cabbage, carrots, radishes, parsley, and dill. Mix gently.

2. Combine all the ingredients for the dressing in a processor and blend thoroughly. Pour over salad and stir to combine. Before serving each time, mix to incorporate the dressing.

Recipe from Greens Glorious Greens, Johnna Albi and Catherine Walthers (St Martins: 1996)

Mail from kitpath@... EACH: 70 cals, 4g fat, 2g fiber (46%cff) Recipe by: Greens Glorious Greens Posted to EAT-LF Digest by PatHanneman <kitpath@...> on May 30, 1999, converted by MM_Buster v2.0l.

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