Pickled Vegetable Salad
|Shredded cabbage||4 Cup (64 tbs)|
|Thinly sliced cucumber||1 Cup (16 tbs)|
|Thinly sliced radishes||3⁄4 Cup (12 tbs)|
|Shredded carrot||3⁄4 Cup (12 tbs)|
|Chopped purple onion||1⁄2 Cup (8 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Prepared mustard||3 Tablespoon|
|Low sodium worcestershire sauce||1 Tablespoon|
|Crushed red pepper||1⁄4 Teaspoon, crushed|
Combine shredded cabbage, cucumber, radishes, carrot, and onion; toss gently, and set aside.
Combine vinegar, brown sugar, mustard, Worcestershire sauce, salt, and pepper in a 2-cup glass measure.
Cover with heavy-duty plastic wrap, and vent.
Microwave at HIGH 45 seconds to 1 minute or until sugar dissolves.
Pour over cabbage mixture, tossing gently to coat.
Cover and chill.
Serving size: Complete recipe
Calories 278 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.4%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1691 mg70.5%
Total Carbohydrates 61 g20.4%
Dietary Fiber 13.5 g54.2%
Sugars 38 g
Protein 9 g17.1%
Vitamin A 387.4% Vitamin C 197.8%
Calcium 21.1% Iron 15.6%
*Based on a 2000 Calorie diet