Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Oil, olive; 1/4 ts Pepper, cayenne; -=or=- more
3 tb Lemon juice; -if desired
1 1/2 tb Balsamic vinegar; 6 c Red cabbage; thinly sliced
1/2 c Rice vinegar; 3/8 c Parsley; chopped
1 1/2 ts Maple syrup; 3 tb Cilantro; chopped
3/4 ts Salt; 3/8 c Onions, red; minced
1/4 ts Pepper, black; ground

------------------------PER SERVING-----------------------------
50 x *cals 6 x *gm carbo
1/2 x *gm protein 207 x *mg sodium
3 x *gm fat 1 x *gm fiber

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

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