Food tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Spicy Rainbow Slaw Recipe

	Category	Spicy Recipes
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Ingredients And Procedures

4 c Thinly sliced green cabbage

1 pt Cherry tomatoes, quartered

1 Green pepper, thinly sliced

1 sm Red onion, thinly sliced

2 lg Carrots, thinly julienned

2 T Salt

1 c Cider vinegar

1/3 c Apple juice concentrate

1 t Celery seed

1/2 t Turmeric

1/4 t Allspice

1/4 t Cinnamon

1/4 t Ginger

1/4 t Cloves

1/4 t Cayenne

In colander, mix cabbage, tomatoes, green pepper, red onion, and carrots and sprinkle with salt. Let sit for one hour. Rinse vegetables and drain well. Mix vinegar, apple juice concentrate, and spices and toss with vegetables. Cover and chill before serving. Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster. Total Calories Per Serving: 77; Fat: <1 gram Posted by Bobbi Pasternak to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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<h1>Spicy Rainbow Slaw</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 c Thinly sliced green cabbage <P>1 pt Cherry tomatoes, quartered <P>1 Green pepper, thinly sliced <P>1 sm Red onion, thinly sliced <P>2 lg Carrots, thinly julienned <P>2 T Salt <P>1 c Cider vinegar <P>1/3 c Apple juice concentrate <P>1 t Celery seed <P>1/2 t Turmeric <P>1/4 t Allspice <P>1/4 t Cinnamon <P>1/4 t Ginger <P>1/4 t Cloves <P>1/4 t Cayenne <P>In colander, mix cabbage, tomatoes, green pepper, red onion, and carrots and sprinkle with salt. Let sit for one hour. Rinse vegetables and drain well. Mix vinegar, apple juice concentrate, and spices and toss with vegetables. Cover and chill before serving. Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster. Total Calories Per Serving: 77; Fat: <1 gram Posted by Bobbi Pasternak <BOBBI@CLARK.NET>to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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