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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