Makes 10 Servings
1/2 cup rice vinegar
Juice of 3 limes
2 teaspoons Equal® Spoonful
2 teaspoons Dijon mustard
1/2 cup grape seed oil
1/4 teaspoon salt
2 cups shredded Napa cabbage
2 cups peeled julienned jicama
2 cups shredded radicchio
1 cup julienned carrots
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red pepper
1/4 cup chopped fresh parsley
For Dressing, combine all ingredients except oil. Gradually whisk in oil until combined; set aside.
For Coleslaw, combine all ingredients. Gently toss with Dressing until all ingredients are lightly coated.
Refrigerate until ready to use. Stir before serving.
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