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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.
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General:Dill is a tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant....
I found this recipe in a magazine about 10 years ago and made some for goody baskets we gave out to the Dental offices that sent referrals to us. They raved about the muffins! They are moist, flavorful and delicious.
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