Cabbage and Carrot Coleslaw

Studies show that eating plenty of cruciferous vegetables, including cabbage, can help protect against breast, lung, prostate, bladder and pancreatic cancers, as well as boost heart health and ward off stroke. Best of all, cabbage is available year-round and is one of the least expensive vegetables.

Ingredients

1/4 cup	seasoned rice vinegar
2 tbsp	olive oil
1 tbsp	sugar
2 cups	shredded purple cabbage
2 cups	shredded green cabbage
2 cups	shredded carrot
1/4 tsp	coarse sea salt, or to taste
	Freshly ground black pepper, to taste

Directions

In a large mixing bowl, combine rice vinegar, olive oil and sugar. Whisk together until sugar is dissolved.

Add purple cabbage, green cabbage and carrot. Toss until cabbage and carrot are evenly coated with dressing. Season with salt and pepper.

Cover and refrigerate for at least 2 hours before serving.

Serves 6.

Per 1 cup (250 ml) serving: 76 cal, 1 g pro, 5 g total fat (1 g saturated fat), 9 g carb,
2 g fibre, 0 mg chol, 134 mg sodium

Source: http://www.lesliebeck.com/book_detail.php?id=131&area=3