| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Salad | 8 | Servings | |
INGREDIENTS
| 1 1/2 | tb | Oil; olive |
| 3 | tb | Lemon juice |
| 1 1/2 | tb | Balsamic vinegar |
| 1/2 | c | Rice vinegar |
| 1 1/2 | ts | Maple syrup |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper; black, ground |
| 1/4 | ts | Pepper; cayenne, or more if desired |
| 6 | c | Red cabbage; thinly sliced |
| 3/8 | c | Parsley; chopped |
| 3 | tb | Cilantro; chopped |
| 3/8 | c | Onions; red, minced |
INSTRUCTIONS
From: LD Goss <ldgoss@METRONET.COM> Date: Mon, 15 Jul 1996 14:33:57 -0500 IN a large bowl, combine oil, lemon juice, vinegars, maple syrup, salt, black pepper, and cayenne. Toss with cabbage; let stand at room temperature for 1 hour. Taste for seasoning and adjust if necessary, toss in parsley, cilantro and red onion. Serve at room temperature. Makes 8 servings. Source: Vegetarian Times August 1993 Low-Fat Kitchen feature by Mary Carroll Formatted for MM:dianeE EAT-L Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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