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Asian Coleslaw

1 1/2 tb Oil, olive;

3 tb Lemon juice;

1 1/2 tb Balsamic vinegar;

1/2 c Rice vinegar;

1 1/2 ts Maple syrup;

3/4 ts Salt;

1/4 ts Pepper, black; ground

1/4 ts Pepper, cayenne; -=or=- more

-if desired 6 c Red cabbage; thinly sliced

3/8 c Parsley; chopped

3 tb Cilantro; chopped

3/8 c Onions, red; minced

IN a large bowl, combine oil, lemon juice, vinegars, maple syrup, salt, black pepper, and cayenne. Toss with cabbage; let stand at room temperature for 1 hour. Taste for seasoning and adjust if necessary, toss in parsley, cilantro and red onion. Serve at room temperature. Makes 8 servings.





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