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Gluten Free Pasta Slaw
2 cups shredded cabbage
2 cups shredded carrots
4 oz. dry Hodgson Mill Gluten Free Spaghetti with Milled Flax Seed (2 cups cooked)
½ green pepper, chopped
½ red pepper, chopped
½ yellow pepper, chopped
4 green onions or ½ red onion, chopped
1 tbsp. lemon juice
2 tbsp. balsamic vinegar or red wine vinegar
½ tsp. salt
½ tsp. oregano
1 tbsp. olive oil
½ tsp. crushed garlic
dash pepper to taste
Put a medium-size pot of water on to boil. Buy already shredded cabbage and carrots or shred using a food processor. Place in a large serving bowl. Add peppers and onions to cabbage and carrots. When water is boiling, add pasta. Cook pasta according to instructions. Drain pasta and add to vegetables while still hot. Mix together lemon juice, vinegar, salt, oregano, olive oil, garlic and pepper in a small bowl. Toss all ingredients together with dressing. Serve warm or chilled.
Serves 8- 1/8 of recipe
96 calories; 2g protein, 18 carbohydrates; 2g fat; .03 saturated fat; 169 sodium; 3g dietary fiber