| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Balsamic vinegar |
| 6 |
tb |
Cider vinegar |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
Soy sauce; low sodium |
| 2 |
ts |
Honey |
| 1/2 |
ts |
Celery seed |
| 1/2 |
ts |
Caraway seed |
| 1/4 |
ts |
Ground pepper; freshly ground |
| 2 |
c |
Cabbage; shredded |
| 2 |
c |
Red cabbage; shredded |
| 1 |
|
Carrot; julienned |
| 1 |
|
Red bell pepper; julienned |
| 1 |
|
Yellow bell pepper; julienned |
| 1/4 |
c |
Scallion; finely chopped |
| 1/4 |
c |
Fresh parsley; minced |
| 1 |
|
Green bell pepper; julienned |
INSTRUCTIONS
DRESSING
SLAW
Date: Wed, 1 May 1996 03:53:53 -0700
From: schuller@ix.netcom.com (Terry and Kathleen Schuller )
Recipe By: The McDougall Program for Maximum Weight Loss
Mix the dressing ingredients in a small jar and set aside. Combine the
vegetables in a large bowl. Pour the dressing over and toss to coat.
Refrigerate for at least 1 hour to blend the flavors
FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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