Yield: 6 servings
Measure | Ingredient |
---|---|
½ \N | Head cabbage; |
1 \N | Carrot; chopped fine |
¼ cup | Green pepper; (red/yellow) |
2 cups | Water; |
1 tablespoon | Mayonnaise-type dressing; |
Cut cabbage into small wedges. Place half in blender along with water, carrot, and peper. Blend quickly; turn off and drain at once, using liquid for blending with balance of cabbage, drain once more.
Mix with mayonnaise dressing.
Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 26; Source: Recipes for Diabetics by Billie Little(version 1985) Brought to you and yours via Nancy O'Brion and her Meal-Master