Title: Asian Coleslaw
Categories: Salad
Yield: 8 Servings

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

From: LD Goss

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.