Coleslaw
- Cuisine: Chinese Asian
- Dietary: Vegetarian
- Special food: Ethnic
- Yield:
Coleslaw ingredients
- Dressing
- 2 T Balsamic vinegar
- 6 T Cider vinegar
- 2 T Dijon mustard
- 1 T Low-sodium soy sauce
- 2 t Honey
- 1⁄2 t Celery seed
- 1⁄2 t Caraway seed
- 1⁄4 t 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 *cals
- *Gm Protein
- 4⁄5 *Gm Fat
- 6 *gm carbo
- 130 *mg sodium
- *gm fiber
Cooking Coleslaw
1. Dressingi: mix dressing ingredients together in a small jar. Set aside.
2. Salad: combine vegetables in a large bowl.
3. Pour dressing over vegetables and toss to coat.
4. Refrigerate at least 1 hour to blend flavors.
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