Vinaigrette:
1/2 c feresh basil leaves
1/3 c light tasting olive oil
3 T honey
3 T balsamic vinegar
1/5 c red wine vinegar
1/4 c water
1 t salt
1 t coarsely ground pepper
Slaw:
1 med red cabbage, cored, very thinly sliced
1 med bunch borccoli, flotets trimmed & separated into tiny pieces, stems peeled & shredded (about 6 c)
1 lg red bell pepper, cut inot 2" long fine julienne, about 1 1/2 c
6 lg green onions, thinly sliced, about 1 1/2 c
To make vinaigrette: place all ingredients in a food processor or blender and mix til basil is minced. To make slaw: Combine all vegetables in the bowl with the dressing. Toss until well mixed. Chill at least 4 hours or up to hours before serving. Toss well, drain off any excess liquid and adjust the seasoning. Serve chilled. 108 cal, 5g fat, 0 chol, 260 mg sod
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