Spicy Rainbow Slaw Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Thinly sliced green cabbage,
1 pint: Cherry tomatoes, quartered
1: Green pepper, thinly sliced
1 small: Red onion, thinly sliced
2 large: Carrots, thinly julienned
2 tbsp: Salt,
1 cup: Cider vinegar,
1/3 cup: Apple juice concentrate,
1 tsp: Celery seed,
1/2 tsp: Turmeric,
1/4 tsp: Allspice,
1/4 tsp: Cinnamon,
1/4 tsp: Ginger,
1/4 tsp: Cloves,
1/4 tsp: 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 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@Prodigy.com using MMCONV.
Source from luhu.jp
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
12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp