Asian Cabbage Salad
 
 1 Tbsp vegetable oil
 1 tsp sesame oil
 3 Tbsp rice vinegar
 1 Tbsp sugar
 1 tsp soy sauce
 pinch cayenne pepper
 3 cups shredded cabbage
 1 cup shredded bok choy
 1 cup cooked snow peas
 1/4 cup sliced green onion
 1 carrot, sliced thin
 
 Combine first 5 ingredients in medium sized mixing bowl 
 and mix well to make dressing. Add the rest of the ingredients 
 and mix together well. Cover and refrigerate until ready to 
 serve, up to 24 hours.
 
 Serves 4. Each 1 cup serving: 85 calories, 4.7 g fat, .5 g 
 saturated fat, 0 mg cholesterol, 70 mg sodium, 10 g carbohydrate, 
 2.5 g fiber, 2 g protein. 
 Diabetic exchange: 2 vegetables.