Ingredients
DRESSING
2 tbsp balsamic vinegar
6 tbsp cider vinegar
2 tbsp dijon mustard
1 tbsp low-sodium soy sauce
2 tsp honey
1/2 tsp celery seed
1/2 tsp caraway seed
1/4 tsp pepper, black
SALAD
2 cup green cabbage, shredded
2 cup red cabbage, shredded
1 carrot, julienned
1 red pepper, julienned
1 green pepper, julienned
1 yellow pepper, julieened
1/4 cup scallions, finely chopped
1/4 cup fresh parsley, minced
PER SERVING
38 *cals
1 *gm protein
13/16 *gm fat
6 *gm carbo
130 *mg sodium
1 *gm fiber
Directions
Dressing: Mix dressing ingredients together in a small jar. Set
aside. Salad: Combine vegetables in a large bowl. Pour dressing over
vegetables and toss to coat. Refrigerate at least 1 hour to blend
flavors.
Serves 8.
Author's Note: Here's a tasty, mayonnaise-free version of a favorite
American salad.
Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994
Servings: 8 servings
Coleslaw (Lf) Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into history, at least as far back into recorded history as the early Egyptians, and maybe further still. In practice though, generally, these old recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. During the time of the Romans a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. Additionally, he tells us how the ancient Romans made use of many different aromatic flavors, including a few you will know for example bay, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including parsley and basil. These new culinary innovations caused a torrent in manuscripts on cooking, many of which still exist in private cookery archives. The arrival of TV brought us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Coleslaw (Lf) recipe.
