- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
30 minutes
Prep: 30 minutes
Cook: 0 minutes
45 calories per serving view nutrition facts
10 servings
suggest servings
Be the first to add a photo of this recipe!
| Slaw | |||
| 2 | pounds | cabbage | |
| 1/4 | cup | parsley leaves | coarsly chopped |
| 1/3 | cup | carrot | shredded |
| 1/2 | cup | green bell pepper | strips |
| 1 | tablespoon | sweet red bell pepper | diced |
| 1/4 | cup | scallions, spring or green onions | sliced 1/8 inch thick |
| 1 | cup | pickles, dill | sliced 1/8 inch thick |
| Dressing | |||
| 1/2 | cup | water | |
| 1/3 | cup | dill pickle liquid | |
| 1/4 | cup | white vinegar | |
| 1 | tablespoon | sugar | |
| 1 | tablespoon | vegetable oil | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | black pepper | freshly ground |
Discard outer leaves from cabbage; wash head and cut in half.
Remove center core.
Cut into 1/8-inch strips against the vein. Cut pieces into 2-inch portions.
Place in a large serving bowl. Add parsley, carrot, bell peppers, onions and pickles.
Pour dressing over top and mix well.
Chill until ready to serve.
Dressing: In a medium-size bowl, whisk together water, pickle juice, vinegar, sugar, oil, salt and pepper.
Use as directed above.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 3.0g | 11% |
| Sugars 5.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 21% | Vitamin C | 72% | |
| Calcium | 5% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
You're making pastry cream for a banana cream pie for dessert tomorrow. Chilling it overnight should render it appetizingly ...
It's a great lowfat recipe but I substituted baking soda for the baking powder and they rose much better. They were too moist otherwise! Also I used egg whites for one of the eggs to save on fat and calories. Also I added orange zest which gave it a nice flavour! Thanks for the recipe! Maureen Janisse
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
