Asian Coleslaw

Recipe Ingredients

1 1/2 tablespoons	22ml	Oil - olive
3 tablespoons	45ml	Lemon juice
1 1/2 tablespoons	22ml	Balsamic vinegar
1/2 cup	118ml	Rice vinegar
1 1/2 teaspoons	7.5ml	Maple syrup
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Pepper - black, ground
1/4 teaspoon	1.3ml	Pepper - cayenne, -=or=- more if desired
6 cups	1422ml	Red cabbage - thinly sliced
3/8 cup	54g / 1.9oz	Parsley - chopped
3 tablespoons	45ml	Cilantro - chopped
3/8 cup	23g / 0.8oz	Onions - red, minced

Recipe Instructions

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:
Cooking Light, Jul/Aug 1995, page 60

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