Low-Fat Big Crunch Coleslaw - cooking recipe

Ingredients

1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
1 tablespoon olive oil
4 cups shredded cabbage (red and green)
1 cup shredded carrot
1/2 cup thinly-sliced celery
1/2 cup thinly-sliced green onion
1/2 cup thinly-sliced red bell pepper
1/2 cup thinly-sliced green bell pepper
1/4 cup raisins
2 tablespoons minced fresh parsley
1 tablespoon minced fresh ginger

Preparation

In a measuring cup or cruet, thoroughly combine vinegar, sugar, mustard, pepper and oil.
In a large bowl, combine red and green cabbages, carrots, sliced vegetables, raisins, parsley and ginger.
Add dressing and gently toss.
Let stand 1 hour to marinate vegetables and blend flavors.