Cabbage Salad
"This crisp, fresh-tasting slaw keeps in the fridge for several days," notes Deborah Moore-Dedenbach from Big Bay, Michigan. It's a bargain, too, at 13 cents a serving. "We live about an hour from the nearest major city, so shopping trips can be few and far between. I often buy cabbage rather than lettuce for salads, because it stores longer," Deborah says.7 ServingsPrep: 10 min. + chilling
Ingredients
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 2 teaspoons garlic salt, optional
- 2 teaspoons sugar
- 1/2 teaspoon dried tarragon
- 6 cups shredded cabbage
Directions
- In a jar with tight-fitting lid, combine the vinegar, oil, garlic
- salt if desired, sugar and tarragon. Place cabbage in a large bowl.
- Drizzle with dressing; toss to coat. Cover and refrigerate for at
- least 2 hours. Yield: 7 servings.
Nutrition Facts:Nutritional Analysis: One 1/2-cup serving (prepared without garlic salt) equals 55 calories, 11 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, 4 gm fat. Diabetic Exchanges: 1 vegetable, 1/2 fat.