Date: Wed, 09 Nov 94 21:40:31 EST
From: Bobbi Pasternak (email@example.com)
Here's an article from the Nov/Dec '94 issue of Vegetarian Journal.
A HOLIDAY CELEBRATION
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.
SPICY RAINBOW SLAW
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