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rainbow-slaw recipe

Date:    Wed, 09 Nov 94 21:40:31 EST
 From:    Bobbi Pasternak (bobbi@clark.net)
 Here's an article from the Nov/Dec '94 issue of Vegetarian Journal.
 By Nanette Blanchard
      The following recipes are adapted from my upcoming cookbook,
 _'Tis the Season: A Vegetarian Christmas Cookbook_, to be
 published in August of 1995 by Fireside/Simon & Schuster.
 (Serves 6)
 Don't be intimidated by the number of ingredients in this
 spicy salad. Sprinkling the vegetables with the salt wilts
 them slightly and makes this coleslaw ready to eat immediately 
 after it is prepared. 
 4 cups thinly sliced green cabbage
 1 pint cherry tomatoes, quartered
 1 green pepper, thinly sliced
 1 small red onion, thinly sliced
 2 large carrots, thinly julienned
 2 Tablespoons salt
 1 cup cider vinegar
 1/3 cup apple juice concentrate
 1 teaspoon celery seed
 1/2 teaspoon turmeric
 1/4 teaspoon allspice
 1/4 teaspoon cinnamon
 1/4 teaspoon ginger
 1/4 teaspoon cloves
 1/4 teaspoon cayenne
      In colander, mix cabbage, tomatoes, green pepper, red onion, and 
 carrots and sprinkle with salt. Let sit for one hour. Rinse vegetables 
 and drain well.  Mix vinegar, apple juice concentrate, and spices and 
 toss with vegetables. Cover and chill before serving.
 Total Calories Per Serving: 77; Fat: (1 gram  
 kwvegan vegan