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Title: Coleslaw (Lf)
Categories: Lowfat Vegetarian
Yield: 8 Servings
DRESSING | ||
2 | tb | Balsamic vinegar; |
6 | tb | Cider vinegar; |
2 | tb | Dijon mustard; |
1 | tb | Low-sodium soy sauce; |
2 | ts | Honey; |
1/2 | ts | Celery seed; |
1/2 | ts | Caraway seed; |
1/4 | ts | Pepper; black |
SALAD | ||
2 | c | Green cabbage; shredded |
2 | c | Red cabbage; shredded |
Carrot; julienned | ||
Red pepper; julienned | ||
Green pepper; julienned | ||
Yellow pepper; julieened | ||
1/4 | c | Scallions; finely chopped |
1/4 | c | Fresh parsley; minced |
PER SERVING | ||
38 | x | *cals |
*gm protein | ||
13/16 | x | *gm fat |
6 | x | *gm carbo |
130 | x | *mg sodium |
*gm fiber |
Dressing: Mix dressing ingredients together in a small jar. Set aside. Salad: Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat. Refrigerate at least 1 hour to blend flavors. Serves 8.
Author's Note: Here's a tasty, mayonnaise-free version of a favorite American salad.
Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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