Spicy rainbow slaw

6 servings

Ingredients

Quantity Ingredient
4 cups Thinly sliced green cabbage
1 pint Cherry tomatoes, quartered
1 Green pepper, thinly sliced
1 small Red onion, thinly sliced
2 larges Carrots, thinly julienned
2 tablespoons Salt
1 cup Cider vinegar
⅓ cup Apple juice concentrate
1 teaspoon Celery seed
½ teaspoon Turmeric
¼ teaspoon Allspice
¼ teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Cloves
¼ teaspoon Cayenne

Directions

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.

Recipe 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.

Total Calories Per Serving: 77; Fat: <1 gram Posted by Bobbi Pasternak <bobbi@...> to the Fatfree Dig. Vol.

12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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