Title: Asian Coleslaw
Categories: Vegetable Lowcal
Yield: 8 Servings
| 1 1/2 | tb | Oil, olive; |
| 3 | tb | Lemon juice; |
| 1 1/2 | tb | Balsamic vinegar; |
| 1/2 | c | Rice vinegar; |
| 1 1/2 | ts | Maple syrup; |
| 3/4 | ts | Salt; |
| 1/4 | ts | Pepper, black; ground |
| 1/4 | ts | Pepper, cayenne; -=or=- more if desired |
| 6 | c | Red cabbage; thinly sliced |
| 3/8 | c | Parsley; chopped |
| 3 | tb | Cilantro; chopped |
| 3/8 | c | Onions, red; minced |
IN a large bowl, combine oil, lemon juice, vinegars, maple syrup, salt,
black pepper, and cayenne. Toss with cabbage; let stand at room
temperature for 1 hour. Taste for seasoning and adjust if necessary, toss
in parsley, cilantro and red onion. Serve at room temperature. Makes 8
servings.