| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
4 |
servings |
INGREDIENTS
| 3 |
c |
Broccoli; carrot, and red cabbage |
| 1 1/2 |
c |
Seeded julienne-cut peeled cucumber; (2-inch) |
| 1/2 |
c |
Julienne-cut red bell pepper; (2-inch) |
| 3 |
tb |
Rice vinegar |
| 2 |
tb |
Low-sodium teriyaki marinade and sauce |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Chili oil |
INSTRUCTIONS
Combine the first 3 ingredients in a bowl. Combine vinegar and next 3
ingredients; stir well. Pour over broccoli mixture; toss gently.
Cover and chill 2 hours. Yield: 4 cups (serving size: 1 cup).
Recipe by: Cooking Light, October 1994, page 146
Posted to fatfree digest by "K. N. Phillips" <phillips@fidnet.com> on
Jul 27, 1999, converted by MM_Buster v2.0l.
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