Sweet-and-Sour Coleslaw
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"Pack in antioxidants. The ultimate in simplicity and refreshing taste, this coleslaw is flecked with green, red and yellow vegetables, the colors signifying the presence of antioxidants (cabbage is thought to have anti-cancer activity). I like its crispy, sweet-and-sour taste, unlike that of a creamy coleslaw."
Original recipe yield: 8 servings.
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INGREDIENTS:
- 4 cups chopped or shredded cabbage
- 1 medium red bell pepper, chopped
- 1 cup thinly sliced green onions
- 1 cup cooked corn kernels
- 1/2 cup rice vinegar or other white vinegar
- 1/3 cup Splenda no-calorie sweetener (or substitute sugar)
- Salt and pepper, to taste (optional)
- 1 tablespoon finely minced jalapeno pepper, seeds and veins removed (optional)
- 1/2 cup chopped cilantro (optional)
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DIRECTIONS:
- Toss all ingredients together.
For more information from Jean Carper, go to www.Jeancarper.com. Find more recipes, hints and tips from USA WEEKEND. Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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