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Asian Coleslaw
vegetables, low-fat
1 1/2 tablespoon oil, olive
3 tablespoon lemon juice
1 1/2 tablespoon balsamic vinegar
1/2 cup rice vinegar
1 1/2 teaspoon maple syrup
3/4 teaspoon salt
1/4 teaspoon pepper, black; ground
1/4 teaspoon pepper, cayenne; -=or=- more if desired
6 cup red cabbage; thinly sliced
3/8 cup parsley; chopped
3 tablespoon cilantro; chopped
3/8 cup 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.
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