Cabbage Salad Recipe
- 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
- 1. 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.
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.