Red Cabbage Salad
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Red Cabbage Salad
Yield: 5 servings
- ¾
- ¼
- ½
-
½
teaspoon crushed dried tarragon
-
Sugar substitute equal to 4 tspns sugar
- 2
- 1
- ½
Combine vinegar, water, salt, and tarragon; heat almost to a boil. Remove from heat, add sweetener, and stir to dissolve.
Mix vegetables, then pour vinegar mixture on top. Toss gently several times to mix well. Cover bowl and chill for a few hours. Just before serving, toss gently again.
This recipe yields 5 servings. Serving size: ¾ cup.
Exchanges Per Serving: 1 Vegetable.
Nutrition Facts: Carbohydrates 7g; Protein 1g; Fat 0g; Calories 21; Fiber 1.3g; Sodium 220mg; Cholesterol 0mg.
Note: Low-sodium diets: Omit salt.
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From mentat
Posted 2 years ago
We liked this—light and healthy, though we substituted cucumber instead of celery. Next time we might try some blue cheese and walnuts on top.