Pepper Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
cabbage
head |
|
| 1 | each |
carrots
chopped finely |
|
| ¼ | cup |
green chili peppers
or red or yellow |
|
| 2 | cups |
water
|
|
| 1 | tablespoon |
mayonnaise
dressing |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
cabbage
head |
|
| 1 | each |
carrots
chopped finely |
|
| 59 | ml |
green chili peppers
or red or yellow |
|
| 473 | ml |
water
|
|
| 15 | ml |
mayonnaise
dressing |
|
Directions
Cut cabbage into small wedges.
Place half in blender along with water, carrot, and pepper.
Blend quickly; turn off and drain at once, using liquid for blending with balance of cabbage, drain once more.
Mix with mayonnaise dressing.
