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2 days
Prep: 10 minutes
Cook: 0 minutes
394 calories per serving view nutrition facts
4 servings
suggest servings
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| 2 | cups | cabbage | shredded |
| 5 | each | tomatoes | chopped |
| 1 | each | hot chili peppers | |
| 1 | each | onion | sliced |
| 2 | each | cucumbers | sliced |
| 2 | each | sweet bell peppers | cubed |
| Dressing | |||
| 1/2 | cup | water | |
| 1/2 | cup | vinegar | |
| 1/2 | teaspoon | salt | |
| 1/4 | cup | sugar | |
| 1/4 | cup | brown sugar | |
| 1 | tablespoon | honey | |
| 1/2 | cup | olive oil | |
Combine dressing ingredients and toss vegetables together.
Add dressing to vegetables.
Mix well. Place in an airtight container and chill 2 days before serving.
| % Daily Value* | |
| Total Fat 28.0g | 43% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 318mg | 13% |
| Total Carbohydrate 36.0g | 12% |
| Dietary Fiber 5.0g | 20% |
| Sugars 25.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 32% | Vitamin C | 353% | |
| Calcium | 7% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other night at the restaurant where I work, the executive chef admonished one of the other chefs for not applying enough...
If you add a quartered bell pepper when you add everything to the pot it adds tremendous flavor.
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