How To make Coleslaw (Lf)

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