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Associate.com - Share Your Recipe!

Recipe Name: Asian Coleslaw Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 1/2 Tablespoon(s) Oil, Olive
3 Tablespoon(s) Lemon Juice
1 1/2 Tablespoon(s) Balsamic vinegar
1/2 Cup(s) Rice vinegar
1 1/2 Teaspoon(s) Maple syrup
3/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper, Black ground
1/4 Teaspoon(s) Pepper, cayenne or more if
desired
6 Cup(s) Red cabbage, thinly sliced
3/8 Cup(s) Parsley, chopped
3 Tablespoon(s) Cilantro, chopped
3/8 Cup(s) Onions, red minced
Directions:
From: LD Goss <ldgoss@METRONET.COM> Date: Mon, 15 Jul 1996
14:33:57 -0500 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. Source: Vegetarian Times August 1993
Low-Fat Kitchen feature by Mary Carroll Formatted for MM:dianeE EAT-L
Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 33
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 222.6mg
Potassium: 145.9mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: 1.5g
Protein: <1g


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