Spicy rainbow slaw
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Thinly sliced green cabbage |
| 1 | pint | Cherry tomatoes, quartered |
| 1 | Green pepper, thinly sliced | |
| 1 | small | Red onion, thinly sliced |
| 2 | larges | Carrots, thinly julienned |
| 2 | tablespoons | Salt |
| 1 | cup | Cider vinegar |
| ⅓ | cup | Apple juice concentrate |
| 1 | teaspoon | Celery seed |
| ½ | teaspoon | Turmeric |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Cloves |
| ¼ | teaspoon | Cayenne |
Directions
In colander, mix cabbage, tomatoes, green pepper, red onion, and carrots and sprinkle with salt. Let sit for one hour. Rinse vegetables and drain well. Mix vinegar, apple juice concentrate, and spices and toss with vegetables. Cover and chill before serving.
Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster.
Total Calories Per Serving: 77; Fat: <1 gram Posted by Bobbi Pasternak <bobbi@...> to the Fatfree Dig. Vol.
12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.