Marinated Slaw
Yield
servingsPrep
20 minCook
25 minReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
cabbage
shredded |
|
| 2 | tablespoons |
pimentos
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ¾ | cup |
onions
chopped |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
vinegar
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
mustard seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
cabbage
shredded |
|
| 3E+1 | ml |
pimentos
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 177 | ml |
onions
chopped |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
vinegar
|
|
| 118 | ml |
water
|
|
| 15 | ml |
mustard seeds
|
|
Directions
In a large bowl, combine the cabbage, pimientos, green pepper and onion.
Toss lightly; set aside.
Combine remaining ingredients in a medium saucepan; bring to a boil.
Reduce heat; simmer, uncovered for 20 to 25 minutes or until slightly thickened.
Pour over cabbage mixture.
Cover and refrigerate 4 hours or overnight.
Slaw will keep in the refrigerator for several days.
