|Spicy Sweet and Sour Coleslaw|
In a very large glass bowl, combine the cabbage, serranos, bell peppers and onion. Combine the remaining ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil gently for 1 minute, then pour the marinade over the vegetables and mix. Refrigerate for several hours before serving; overnight is best. Before serving, drain the slaw so that the marinade doesn't drown everything else on the plate. Save the marinade to add to any leftover slaw. The leftovers are great and will keep for five days.
Each serving provides: Calories, 305; Protein, 2 g; Carbohydrates, 36 g; Fat, 19 g; Sodium, 24 mg; Cholesterol, 0 mg; Dietary Fiber, 3 g.
Serves 10 to 12 -
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