Ingredients 2 teaspoon grated lemon peel 2 tablespoon lemon juice 1 tablespoon rice wine vinegar 2 teaspoon rice wine vinegar 2 each garlic cloves, minced 1 teaspoon soy sauce, low-sodium 1 pepper, freshly ground 1 tablespoon olive oil 1 teaspoon olive oil 2 cup carrots, thinly sliced 4 cup broccoli, florets 2 cup red cabbage, shredded 1 cup peas, thawed or fresh Directions: 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. Set aside. 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. Each serving provides: 4 V, 1/2 B. Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mg sod, 0 mg. chol.