Asian Cole Slaw

Description

6 servings

1 12-ounce bag shredded cabbage (green or purple, or blended)
1 medium cucumber, peeled and seeded, sliced in to thin sticks
1 medium red or green bell pepper, thinly sliced
5 medium green onions, sliced
12 leaves washed fresh basil or 1 teaspoon dried basil

Dressing
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic minced from jar or 1 clove minced
3 tablespoons white or cider vinegar
1/2 teaspoon white sugar, granulated
1 tablespoon and 1 teaspoon low-sodium soy sauce
1 teaspoon extra virgin olive oil

1. Combine in small bowl and whisk well.
2. Pour over vegetables and toss to coat.

Per serving:

Dietary Exchanges:  1 vegetable