Coleslaw (lf) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
DRESSING
2 tbsp: Balsamic vinegar,
6 tbsp: Cider vinegar,
2 tbsp: Dijon mustard,
1 tbsp: Low-sodium soy sauce,
2 tsp: Honey,
1/2 tsp: Celery seed,
1/2 tsp: Caraway seed,
1/4 tsp: Pepper, black
SALAD
2 cup: Green cabbage, shredded
2 cup: Red cabbage, shredded
Carrot, julienned
Red pepper, julienned
Green pepper, julienned
Yellow pepper, julieened
1/4 cup: Scallions, finely chopped
1/4 cup: Fresh parsley, minced
PER SERVING
*cals,
*gm protein,
*gm fat,
*gm carbo,
*mg sodium,
*gm fiber,
Directions:
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.
Authors Note: Heres 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 From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994
Source from luhu.jp
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.
Authors Note: Heres 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 From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994
Source from luhu.jp