Coleslaw #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Salad | 4 | Servings |
INGREDIENTS
| 2 | T | Balsamic vinegar |
| 6 | T | Cider vinegar |
| 2 | T | Dijon mustard |
| 1 | T | Soy sauce, low sodium |
| 2 | t | Honey |
| 1/2 | t | Celery seed |
| 1/2 | t | Caraway seed |
| 1/4 | t | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 259.1mg
Potassium: 449.6mg
Carbohydrates: 17.2g
Fiber: 4.2g
Sugar: 9.2g
Protein: 2.7g