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8 hours
Prep: 30 minutes
Cook: 0 minutes
323 calories per serving view nutrition facts
5 servings
suggest servings
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| 1 | head | cabbage | medium, shredded |
| 3 | each | carrots | thinly sliced |
| 1 | each | sweet bell pepper | green, thinly sliced |
| 2 | each | cucumbers | peeled and diced |
| 1/2 | cup | sugar | |
| 1/4 | cup | water | |
| 1/2 | cup | vegetable oil | |
| 1 | large | onion | thinly sliced |
| 3/4 | cup | vinegar | |
| 1/4 | teaspoon | salt |
Mix liquids.
Add vegetables and let stand in fridge overnight.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 2.0g | 10% |
| Sugars 24.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 126% | Vitamin C | 125% | |
| Calcium | 4% | Iron | 3% |
* 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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Let your taste buds decide which to serve as a side dish. The sweet potato has a sweeter flavor......
Made this for my wife and myself. Both found it very flavourful. Will be making this again maybe adding a portabello mushroom. Very nice recipe.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
