| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 2try, Salads | 8 | servings | |
INGREDIENTS
| 4 | c | Shredded cabbage |
| 3 | Carrots; shredded | |
| 8 | lg | Radishes; sliced or shredded |
| 1/4 | c | Finely chopped fresh parsley |
| 2 | tb | Finely chopped fresh dill |
| 3/4 | c | Fresh orange juice |
| 2 | tb | Mustard; (dijon or whole-grain) |
| 1 | tb | Freshly grated horseradish root |
| 2 | tb | Minced red onion |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Maple syrup; or honey to taste |
| 2 | tb | Vegetable oil; mildest flavor |
| 1/2 | ts | Salt; or to taste |
INSTRUCTIONS
DRESSING A light but spicy dressing takes the place of the traditional calorie-filled, mayonnaise-based coleslaw. 1. In a medium-size bowl, combine cabbage, carrots, radishes, parsley, and dill. Mix gently. 2. Combine all the ingredients for the dressing in a processor and blend thoroughly. Pour over salad and stir to combine. Before serving each time, mix to incorporate the dressing. Recipe from Greens Glorious Greens, Johnna Albi and Catherine Walthers (St Martins: 1996) Mail from [email protected] EACH: 70 cals, 4g fat, 2g fiber (46%cff) Recipe by: Greens Glorious Greens Posted to EAT-LF Digest by PatHanneman <[email protected]> on May 30, 1999, converted by MM_Buster v2.0l.
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