Vegetable Slaw Recipe

6

Ingredients

6 6 6 tablespoons rice vinegar
1 1 1 tablespoon sugar
1 1/2 1 1/2 1/2 teaspoons coarse kosher salt
1 1 1 teaspoon ground black pepper
3 3 3 tablespoons safflower oil
1 1 1 tablespoon Asian sesame oil
8 8 1 cups thinly sliced green cabbage (about 1 small head)
3 3 6 cups thinly sliced radicchio (about 6 ounces)
8 8 8 ounces sugar snap peas, trimmed, thinly sliced lengthwise
1 1/2 1 1/2 1/2 cups thinly sliced red onion
3 3 3 tablespoons chopped fresh parsley

Preparation

Step 1

Whisk vinegar, sugar, salt, and pepper in
medium bowl to blend. Gradually whisk in
oils. DO AHEAD: Dressing can be made 1 day
ahead. Cover and refrigerate.

Place cabbage, radicchio, sugar snap
peas, onion, and parsley in large bowl. Add
dressing and toss to coat.

Per serving:
150.68 kcal calories,
54.8 % calories from fat,
9.61 g fat,
0.84 g saturated fat,
0 mg cholesterol,
15.19 g carbohydrates,
4.04 g dietary fiber,
5.25 g total sugars,
11.14 g net carbohydrates,
2.84 g protein

Nutritional analysis provided by

Bon Appétit