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5 servings
suggest servings
| 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.
How is this calculated?| Not a member? You can still rate this recipe! |
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Various substitutions when baking or using flour in recipes and replacing sugar with other ingredients. Ideas about how to bake with more whole grains....
Wow. Truly a recipe that keeps everyone raving about it for hours. A perfect combination and totally mouth-watering tender. I made it for my father when he was visiting and he left speechless. Also quickly took some photos which I will upload now.
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