REC: Coleslaw

Italian style slaw:

Serves 4

8 cups thinly sliced red and green cabbage
1/4 cup Italian parsley
2 tablespoons capers drained
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoons water
1 tablespoons minced garlic

combine cabbage, parsley and capers in a large bowl. whisk oil, vinegar, water and garlic in a small bowl to blend. add cabbage mixture and toss to blend season with salt and pepper.

Savoy cabbage and lemon slaw:
8 cups finely sliced savoy or napa cabbage
1/2 cup chopped fresh basil
1/2 cup 2% buttermilk
1/2 cup lo fat mayo
1/4 cup grated onion
1 tablespoon fresh lemon juice
1 1/2 teaspoon lemon peel grated
1 teaspoon chopped fresh thyme or 1/2 dried.

Combine cabbage and basil in bowl whisk buttermilk, mayo, onion, lemon juice, lemon peel and thyme in small bowl to blend. add dressing to cabbage mixture toss to coat. season with salt and pepper.