It is fantastic, and it's from the Cooking Thin with Kathleen cookbook - so there's no fat in it at all. That chef is all about the slaws, for diet food. I haven't got her second book yet but it's on my wishlist! I use the first one all the time.
Off the top of my head:
4 cups cabbage (or 1 package grocery store coleslaw mix) 1 lemon, juice of another lemon 1 clove garlic, minced 1 tablespoon sugar s&p 1/2 cup mint, finely chopped (chiffonade, if you will)
She then suggests that you add rasins or dried pomegranete seeds, but as I've never been able to find dried I use fresh pomegratate seeds, or nothing at all. Mix it all up and let it marinate for a while in the fridge, and then Yum. The mint tastes so fresh in here, it's wonderful.
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Off the top of my head:
4 cups cabbage (or 1 package grocery store coleslaw mix)
1 lemon,
juice of another lemon
1 clove garlic, minced
1 tablespoon sugar
s&p
1/2 cup mint, finely chopped (chiffonade, if you will)
She then suggests that you add rasins or dried pomegranete seeds, but as I've never been able to find dried I use fresh pomegratate seeds, or nothing at all. Mix it all up and let it marinate for a while in the fridge, and then Yum. The mint tastes so fresh in here, it's wonderful.