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Title: Coleslaw (Lf)
Categories: Lowfat Vegetarian
Yield: 8 Servings

DRESSING
2tbBalsamic vinegar;
6tbCider vinegar;
2tbDijon mustard;
1tbLow-sodium soy sauce;
2tsHoney;
1/2tsCelery seed;
1/2tsCaraway seed;
1/4tsPepper; black
SALAD
2cGreen cabbage; shredded
2cRed cabbage; shredded
  Carrot; julienned
  Red pepper; julienned
  Green pepper; julienned
  Yellow pepper; julieened
1/4cScallions; finely chopped
1/4cFresh parsley; minced
PER SERVING
38x*cals
  *gm protein
13/16x*gm fat
6x*gm carbo
130x*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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