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Low-Cal Coleslaw

2 cups shredded cabbage 500 ml

1/2 cup shredded carrot 125 ml

1/4 cup chopped red or green onion 60 ml

1/2 cup chopped red or yellow 125 ml

or green pepper

Dressing

1 clove garlic, minced 1

1/4 cup water 60 ml

2 tbsp. lemon juice 30 ml

1 tbsp. granulated sugar 15 ml

1 tbsp. olive oil 15 ml

1 tsp. dijon mustard 5 ml

Salt and pepper

Method: In a salad bowl combine cabbage, carrot and onion; add pepper. Dressing: combine garlic, water, lemon juice, sugar, oil and mustard; mix until sugar disolves. Add salt and pepper to taste. Pour over salad and toss.

Source: Shirley Myers, Richibucto