Recipe - Asian Coleslaw

1 One half tablespoon Oil; olive
3 tablespoon Lemon juice
1 One half tablespoon Balsamic vinegar
One half cup Rice vinegar
1 One half teaspoon Maple syrup
Three fourths teaspoon Salt
One fourth teaspoon Pepper; black, ground
One fourth teaspoon Pepper; cayenne, or more if
desired
6 cup Red cabbage; thinly cut or sliced up
3/8 cup Parsley; chopped
3 tablespoon Cilantro; chopped
3/8 cup Onions; red, minced

From: LD Goss ldgoss@METRONET.COM

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 LowFat Kitchen feature by Mary
Carroll Formatted for MM:dianeE

EATL Digest 14 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.