Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | Fast & Healthy 8-92 |
\N \N | Carolyn Shaw 8-95 |
\N \N | DRESSING |
3 tablespoons | Sugar |
3 tablespoons | White vinegar |
1 tablespoon | Water |
¼ teaspoon | Celery seed |
⅛ teaspoon | Salt |
⅛ teaspoon | Mustard seed |
\N \N | SALAD |
4 cups | Shredded or chopped cabbage |
⅓ cup | Chopped celery |
⅓ cup | Chopped green pepper |
2 tablespoons | Chopped red bell pepper or |
\N \N | Pimento |
In small saucepan, combine all dressing ingredients. Cook over medium-high heat until mixture comes to a boil, stirring occasionally to dissolve sugar; cool. Meanwhile, combine salad ingredients. Pour cooled dressing over salad; toss to coat. Makes 8½ cup servings.
Per serving: 30 calories, 1 g protein, 7 g carb., 1 g fiber, 0 g fat and cholesterol, 45 mg sodium, 115 mg potasium, 1 vegetable exchange.
Submitted By CAROLYN SHAW On 09-05-95