Amount
Ingredient
Preparation



2
teaspoons
lemon peel

grated



2
tablespoons
lemon juice





1
tablespoon
rice wine vinegar





2
teaspoons
rice wine vinegar





2
each
garlic cloves

minced



1
teaspoon
soy sauce

low-sodium



1
x
pepper

freshly ground



1
tablespoon
olive oil





1
teaspoon
olive oil





2
cups
carrots

thinly sliced



4
cups
broccoli

florets



2
cups
red cabbage

shredded



1
cup
peas

thawed or fresh

 To prepare dressing, in small bowl, whisk together lemon peel,
lemon juice, 2 teaspoons of the vinegar, the garlic, the soy sauce
and pepper until blended. Slowly whisk in oil until smooth. Set aside.

In large saucepan of boiling water, cook carrots 4 minutes. Add broccoli
florets; cook 2-3 minutes longer, until just tender. Drain and rinse
with cold water. Place vegetables in large serving bowl. Add cabbage
and peas to bowl. 

Add dressing; toss to mix well. Cover and
refrigerate at least 2 hours, until well chilled. Toss with the
remaining 1 tablespoon vinegar before serving. 

Each serving provides:
4 V, 1/2 B. Per serving: 16 cal, 7 g pro, 1 g fat, 21 g car, 129 mg
sod,  mg. chol.