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Pickled Vegetable Salad

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon, crushed
Directions

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.
Stir well.
Pour over cabbage mixture, tossing gently to coat.
Cover and chill.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Salad
Ingredient: 
Vegetable

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Nutrition Rank

Nutrition Facts

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

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Pickled Vegetable Salad Recipe