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Red Cabbage Salad

Foreign.Taste's picture
Ingredients
  Red cabbage head 1 , coarsely shredded (8 Inch Size)
  Canned beets 48 Ounce, drained, julienned (3 Cans, 16 Ounce Each)
  Carrots 2 Medium, coarsely grated
  Red onion 1 , sliced lengthwise
  Oregano 1 Teaspoon
  Sweet basil 2 Teaspoon
  Parsley flakes 1 Tablespoon
  Garlic powder To Taste
  Salt To Taste
  Coarsely ground pepper To Taste
  Olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
Directions

Combine cabbage, beets, carrots and onion in bowl; mix well.
Add oregano, basil, parsley, garlic powder, salt and pepper to taste.
Stir in olive oil and vinegar.
Chill overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
6

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4.309375
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 307 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 528 mg22%

Total Carbohydrates 54 g18.1%

Dietary Fiber 13.7 g54.8%

Sugars 33.6 g

Protein 9 g17.6%

Vitamin A 170% Vitamin C 417.2%

Calcium 29.4% Iron 44.8%

*Based on a 2000 Calorie diet

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Red Cabbage Salad Recipe