Cabbage Picnic Salad Recipe
- 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.
Reviews for Cabbage Picnic Salad
"Question: What are fennel fronds? I goggled this term but many different answers. I'm out of lettuce so meet to make this tomorrow. What can I sub for the fennel??"