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If you think coleslaw is old hat, try this sensational variation.
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| Preparation Time: |
15 minutes |
| Cooking Time: |
1 minute |
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Serves 6
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| 6 cups (1.5 L) |
coarsely chopped Chinese (Nappa)
cabbage or green cabbage |
| 2 cups (500 mL) |
coarsely chopped Ontario Broccoli |
| 1 cup (250 mL) |
grated Ontario Carrots, chopped |
| 1/4 cup (50 mL) |
chopped fresh coriander |
| 1/4 cup (50 mL) |
chopped fresh Ontario Chives
or Green Onions |
| 1/4 cup (50 mL) |
rice vinegar or lemon
juice |
| 2 tbsp (25 mL) |
granulated sugar |
| 2 tbsp (25 mL) |
soy sauce |
| 2 tbsp (25 mL) |
vegetable oil |
| 1 tbsp (15 mL) |
Asian sesame oil |
| 1 |
clove Ontario Garlic, minced |
| 1 tbsp (15 mL) |
chopped fresh gingerroot |
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Salt and pepper |
Combine cabbage, broccoli and carrots. Cover with boiling
water and allow to rest 1 minute. Drain, rinse with cold water,
drain well again. Add coriander and chives.
Whisk together vinegar, sugar, soy sauce, vegetable and sesame
oils, garlic and ginger; toss with vegetables. Taste and add
salt and pepper if necessary.
| Nutritional Information: |
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| 1 Serving: |
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Protein: |
2.5 grams |
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Fat: |
6.0 grams |
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Carbohydrates: |
12.0 grams |
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Calories: |
112 |
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