|1/4 cup / 50 ml||seasoned rice vinegar|
|2 tbsp / 25 ml||olive oil|
|1 tbsp / 15 ml||sugar|
|2 cups / 500 ml||shredded purple cabbage|
|2 cups / 500 ml||shredded green cabbage|
|2 cups / 500 ml||shredded carrot|
|1/4 tsp / 1 ml||coarse sea salt, or to taste|
|freshly ground black pepper, to taste|
In a large mixing bowl, combine rice vinegar, olive oil and sugar. Whisk together until sugar is dissolved.
Add cabbage and carrot and toss until they are evenly coated with dressing. Season with salt and pepper.
Cover and refrigerate for at least 2 hours before serving.
Per 1 cup (250 ml) serving: 76 calories, 1 g protein, 5 g total fat (1 g saturated fat), 9 g carbohydrate, 2 g fibre, 0 mg cholesterol, 134 mg sodium
Source: Leslie Beck's Healthy Kitchen