2 teaspoons lemon peel; grated
2 tablespoons Lemon juice
1 tablespoon Rice wine vinegar; plus 2 teaspoons
2 Garlic cloves; minced
1 teaspoon Low-sodium soy sauce
1/8 teaspoon Black pepper; freshly ground
1 tablespoon extra virgin olive oil; plus 1 teaspoon
2 cups Carrots; thinly sliced
4 cups Broccoli florets
2 cups red cabbage; shredded
1 cup peas, frozen
1. 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.
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.
Food exchanges: 4 Vegetable, 1/2 Bread.