| 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 kitpath@earthlink.net EACH: 70 cals, 4g fat, 2g fiber (46%cff)
Recipe by: Greens Glorious Greens
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 30,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”