Ingredients
- 2 garlic (cloves)
- 1 pepper
- 350 gr broccoli
- 260 gr carrots
- 200 gr peas
- 180 gr cabbage (red)
- 30 ml lemon juice
- 16 ml olive oil
- 16 ml rice wine vinegar
- 10 ml rice wine vinegar
- 5 ml soy sauce
- 5 ml olive oil
- 4 gr lemon peel (grated)
To prepare dressing, in small bowl, whisk together lemon peel,lemon juice, 2 teaspoons of the vinegar, the garlic, the soy sauceand pepper until blended. Slowly whisk in oil until smooth. Set aside.
In large saucepan of boiling water, cook carrots 4 minutes. Add broccoliflorets; cook 2-3 minutes longer, until just tender. Drain and rinsewith cold water. Place vegetables in large serving bowl. Add cabbageand peas to bowl.
Add dressing; toss to mix well. Cover andrefrigerate at least 2 hours, until well chilled. Toss with theremaining 1 tablespoon vinegar before serving.
Each serving provides:4 V, half B. Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mgsod, 0 mg. chol.
