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Low Cal Coleslaw


2 cups shredded cabbage
1/2 cup shredded carrot
1/4 cup chopped red or green onion
1/2 cup chopped sweet red or yellow; or
green pepper; optional

DRESSING
1 clove garlic; minced
1/4 cup water
2 tablespoons lemon juice
1 tablespoon granulated sugar
1 tablespoon olive oil
1 teaspoon Dijon mustard
salt and pepper

For an attractive salad, use a combination of red and green cabbage, then garnish with toasted caraway seeds, or regular or black sesame seeds. In salad bowl, combine cabbage, carrot and onion; add sweet pepper (if using).

Dressing:
Combine garlic, water, lemon juice, sugar, oil and mustard; mix until sugar dissolves. Add salt and pepper to taste. Pour over salad and toss to mix.

Yield: 4 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.