Low-Fat Coleslaw with Oranges and Almonds
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : |
Number of servings :
Prep time:
Cooking time:
Type of meal : | Salads | Salads
Special diet : | Vegetarian
Ingredients
Dressing
1/4 cup (50 mL) orange juice, with pulp
1 tbsp (15 mL) light soy sauce
1 tbsp (15 mL) light mayonnaise
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) rice wine vinegar
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) orange rind
1/4 tsp (1 mL) cayenne pepper
Salad
4 cups (1 L) shredded cabbage
4 carrots, grated
2 oranges, peeled, quartered and seeded
2 sweet red peppers, sliced thinly
1 medium red onion, sliced thinly
1/2 cup (125 mL) chopped fresh parsley
1/4 cup (50 mL) chopped fresh basil
1 tbsp (15 mL) orange rind
2 tbsp (30 mL) slivered almonds
Directions
To make the dressing
In a large jar, combine orange juice, soy sauce, mayonnaise, balsamic vinegar, rice wine vinegar, lemon juice, orange rind, and cayenne pepper; shake until well mixed.
To prepare the salad
In a large bowl, combine cabbage, carrots, oranges, red peppers, onion, parsley, basil, and orange rind; toss well. Pour the dressing over the salad and toss again. Sprinkle with slivered almonds and serve.
Makes 6-8 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:594
