Coleslaw (Low-Cal)

Recipe Ingredients

		Dressing
2 tablespoons	30ml	Balsamic vinegar
2 teaspoons	10ml	Honey
6 tablespoons	90ml	Cider vinegar
1/2 teaspoon	2.5ml	Celery seed
2 tablespoons	30ml	Dijon mustard
1/2 teaspoon	2.5ml	Caraway seed
1 tablespoon	15ml	Low-sodium soy sauce
1/4 teaspoon	1.3ml	Pepper - black
		Salad
2 cups	474ml	Green cabbage - shredded
		Green pepper - julienne
2 cups	474ml	Red cabbage - shredded
		Yellow pepper - julienne
		Carrot - julienne
1/4 cup	36g / 1.3oz	Scallions - finely chopped
		Red pepper - julienne
1/4 cup	23g / 0.8oz	Fresh parsley - minced

Recipe Instructions

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

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