| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Economical, Llf (<20%cf, Salads | 15 | Cups | ||
INGREDIENTS
| 8 | c | Cabbage; shredded |
| 2 | Sweet peppers; thinly sliced | |
| 2 | Carrots; grated | |
| 4 | Green onions; thinly sliced | |
| 1/2 | c | Fresh parsley; chopped |
| 1/2 | c | White or rice vinegar |
| 1/4 | c | Sugar |
| 2 | ts | Grated ginger; (or 1 tsp dried) |
| 1/2 | ts | Salt |
| 1 | ts | Red pepper flakes |
INSTRUCTIONS
1. In large bowl, mix together cabbage, peppers, carrots, onions and parsley. 2. In separate bowl, whisk vinegar with remaining ingredients. Toss over vegetables until coated and add more pepper flakes if desired. Per 1-cup serving: 45 calories, trace fat 1 g protein, 7g carbo. Contributor: Chatelaine (issue?) Posted to Digest eat-lf.v097.n021 by Cathleen <[email protected]> on Jan 20, 1998
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