Title: Red Cabbage Salad
Categories: Diabetic, Vegetables, Side dishes
Yield: 5 nice folks
3/4 c Cider Vinegar; -teaspoons sugar
1/4 c Cold water; 2 c Cabbage; shredded
1 ts Crushed dried tarragon; 1 c Celery; finely chopped
Sugar substitute to 4 1/2 c Onion; chopped
Combine vingar, water, salt, and tarragon; heat almost to a boil.
Remove from heat, add sweetener, and stir to dissolve. Mix
vegetables, then pour vinegar mixture on top. Toss gently several
times to mix well. Cover bowl and chill for a few hours. (I didn't
have red cabbage, but cabbage is cabbage.)
Food Exchange per serving: 1 VEGETABLE EXCHANGES; CAL: 21; CHO: 7g;
PRO: 1g; SOD: 220mg; Low-sodium diets: Modify Miracle Red "French"
Dressing as directed.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S., and Katharine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal Master
