Cabbage Picnic Salad Recipe
THE nice sweet and sour blend enhances all the ingredients in this salad. Slightly different than cole slaw, it’s a good dish to bring to pot-lucks and picnics. It keeps well and the taste is refreshing.
- 1/4 cup cider vinegar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 cup chopped cabbage
- 1/2 cup chopped carrot
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1 teaspoon minced fennel fronds, optional
- 1. In a small saucepan, bring the vinegar, honey and salt to a boil. Stir in the cabbage, carrot, green pepper and onion. Return to a boil.
- 2. Remove from the heat; stir in fennel if desired. Cool. Transfer to a small bowl; cover and refrigerate until chilled. Yield: 2 servings.
1 serving (2/3 cup) equals 111 calories, trace fat (trace saturated fat), 0 cholesterol, 317 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein.
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