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Big Crunch Cole Slaw

Categories:
low fat, salads/dressings

1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
1 tablespoon olive oil
4 cups shredded cabbage (red and green)
1 cup shredded carrots
1/2 cup thinly-sliced celery
1/2 cup thinly-sliced green onion
1/2 cup thinly-sliced red bell peppers
1/2 cup thinly-sliced green bell peppers
1/4 cup raisins
2 tablespoons minced fresh parsley
1 tablespoon minced fresh ginger

In a measuring cup or cruet, thoroughly combine vinegar, sugar, mustard, pepper and oil. In a large bowl, combine red and green cabbages, carrots, sliced vegetables, raisins, parsley and ginger. Add dressing and gently toss. Let stand 1 hour to marinate vegetables and blend flavors. This recipe yields 8 servings (3/4 cup each). Nutritional Information Per Serving: Calories: 63; Fat: 1.7 grams (24% of calories); Cholesterol: 0 milligrams; Sodium: 21 milligrams; Fiber (grams) 1.8.


Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 49 Calories (kcal); 2g Total Fat; (30% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00



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