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2003/06/18, 10:33 AM
Firecracker Coleslaw
Prep: 15 minutes
Chill: at least two hours (mine sat in the fridge overnight)
Dressing:
1/4 cup distilled white vinegar
1 tsp grated lime peel
3 TBSP fresh lime juice
2 TBSP honey
1 tsp salt
1/2 tsp crushed red pepper flakes
Salad:
1/2 small head green cabbage
3 small carrots (or I used one really big carrot)
1 medium cucumber, seeded (cut it in half and scoop out the seeds with a spoon like you would for melon)
1 medium red bell pepper, seeded and cut into sixths (anyone who knows me will know I omitted this)
1/2 small red onion
Whisk dressing ingredients in a small bowl until blended.
Using the slicing disk on a food processor (or long, thin knife) slice cabbage, cucumber, red pepper and onion. Switch to grating blade and grate carrots. Place all the veggies in a large bowl (or Tupperware container), add the dressing and toss to coat. Cover and refrigerate at least two hours for flavors to blend.
To serve: Drain juices from bottom of bowl and serve!
Contains - per 1 cup serving - 47 calories, 1g protein, 12g carbohydrates, 2g fiber, 0 fat, 0 cholesterol, 308mg sodium.
This was really light and tasty! I even ate it for breakfast.
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