Recipe: Three-cabbage coleslaw

Note: From Donna Deane

1 cup (loosely packed) shredded red cabbage

3 cups (loosely packed) shredded green cabbage

3 cups (loosely packed) shredded savoy cabbage

1/2 cup green pepper, cut into small dice

1/4 cup chopped green onion

1 tablespoon finely chopped cilantro

1 tablespoon chopped tarragon leaves

3 tablespoons best-quality olive oil

2 tablespoons white wine vinegar

1 teaspoon lemon juice

1 teaspoon sugar

1/2 teaspoon salt

Cracked black pepper

1. In a large bowl, toss together the red, green and savoy cabbage. Add the green pepper, green onion, cilantro and tarragon. Toss with the oil, vinegar and lemon juice.

2. Sprinkle with the sugar, salt and a few grinds of pepper. Toss. Cover the bowl tightly and refrigerate until ready to serve or transport.

Each of 6 servings: 90 calories; 2 grams protein; 7 grams carbohydrates; 2 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 214 mg. sodium.