Roman Coleslaw

40 minutes Prep: 20 minutes Cook: 20 minutes

98 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	medium	cabbage
3	ounces	olive oil
1	tablespoon	liquamen	see recipe
1	tablespoon	white wine
1/2	teaspoon	cumin seeds	ground
1	teaspoon	caraway seeds
1	each	leek	trimmed, chopped fine
1	each	cilantro leaves	chopped, opt.
1	x	salt and black pepper	to taste

Directions

1) Peel off the tough outer layers of the cabbage and core the remainder.

Boil the cored cabbage in enough water to cover for 15-20 minutes, until tender.

Drain, then rinse the cabbage in cold water until cool.

Drain again, then chop well.

2) Mix together the remaining ingredients and pour over the chopped cabbage.

Mix well and serve.

NOTE: This recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it.

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Nutrition Facts

Serving Size 20g

Amount per Serving

Calories 98 94% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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