| Big Crunch Cole Slaw
1/4 cup of cider vinegar
2 tablespoons of sugar
1 teaspoon of dry mustard
1/2 teaspoon of ground red pepper
1 tablespoon of olive oil
4 cups of shredded cabbage (red and green)
1 cup of shredded carrots
1/2 cup of thinly-sliced celery
1/2 cup of thinly-sliced green onion
1/2 cup of thinly-sliced red bell peppers
1/2 cup of thinly-sliced green bell peppers
1/4 cup of raisins
2 tablespoons of minced fresh parsley
1 tablespoon of minced fresh ginger |
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In a measuring cup or cruet, thoroughly combine vinegar, sugar, mustard, pepper and oil. In a large bowl, combine red and green cabbages, carrots, sliced vegetables, raisins, parsley and ginger. Add dressing and gently toss. Let stand 1 hour to marinate vegetables and blend flavors.
This recipe yields 8 servings (3/4 cup each).
Nutritional Information Per Serving: Calories: 63; Fat: 1.7 grams (24% of calories); Cholesterol: 0 milligrams; Sodium: 21 milligrams; Fiber (grams) 1.8.
Formatted for MC5 01-15-2000 by Joe Comiskey -
jcomiskey@krypto.net
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