2 c. shredded red cabbage
1 1/2 c. shredded Chinese cabbage
1/4 c. water
1 tbsp. vegetable oil
1 to 2 tbsp. crushed red pepper
1 med. carrot, scraped and cut into julienne strips
1 sm. sweet red pepper, cut into julienne strips
1/4 c. diagonally sliced green onions
3 tbsp. minced fresh parsley
1/4 c. rice vinegar
1/4 tsp. freshly ground pepper

Combine cabbages in a large bowl; toss well, and set aside. Combine water, vegetable oil, and crushed red pepper in a small saucepan; stir well to combine. Bring to a boil, stirring well. Pour mixture over cabbage mixture, toss well.

Add carrot, sweet red pepper, green onions, minced parsley, rice vinegar, and freshly ground pepper, tossing gently to combine. Cover and chill thoroughly.

Yield: 6 servings (78 calories per 1/2 cup serving).