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Name: Spicy Rainbow Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 ts Cloves; 1/2 ts Turmeric; 1/4 ts Allspice; 1 c Cider vinegar; 1/4 ts Cinnamon; 1/4 ts Ginger; 1 sm Red onion, thinly sliced; 2 tb Salt; 1/3 c Apple juice concentrate; 1 pt Cherry tomatoes, quartered; 4 c Thinly sliced green cabbage; 1 ts Celery seed; 2 lg Carrots, thinly julienned; 1/4 ts Cayenne; 1 Green pepper, thinly sliced

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INGREDIENTS

1/4 ts Cloves
1/2 ts Turmeric
1/4 ts Allspice
1 c Cider vinegar
1/4 ts Cinnamon
1/4 ts Ginger
1 sm Red onion, thinly sliced
2 tb Salt
1/3 c Apple juice concentrate
1 pt Cherry tomatoes, quartered
4 c Thinly sliced green cabbage
1 ts Celery seed
2 lg Carrots, thinly julienned
1/4 ts Cayenne
1 Green pepper, thinly sliced

Servings

INSTRUCTIONS

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 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@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Spicy Rainbow Slaw

1/4 ts Cloves
1/2 ts Turmeric
1/4 ts Allspice
1 c Cider vinegar
1/4 ts Cinnamon
1/4 ts Ginger
1 sm Red onion, thinly sliced
2 tb Salt
1/3 c Apple juice concentrate
1 pt Cherry tomatoes, quartered
4 c Thinly sliced green cabbage
1 ts Celery seed
2 lg Carrots, thinly julienned
1/4 ts Cayenne
1 Green pepper, thinly sliced

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@clark.net> 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@Prodigy.com using MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (36g)
Recipe Makes: 6 Servings

Calories: 36
Calories from Fat: 8 (22%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 8.3mg		0 %
Potassium 149.1mg		4 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 4.9g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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