- 3/4 cup cold water
- 6 tablespoons white vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 pound green cabbage, shredded
- 1/2 cup chopped green pepper
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped radishes
- 1/2 cup grated carrots
Combine water, vinegar, sugar, and salt in a deep bowl and stir until sugar and salt dissolve. Add the vegetables and toss thoroughly. Cover with plastic wrap. Marinate for at least 4 hours in refrigerator.
Yield: 3 cups. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 84, Carbohydrates: 21 g, Protein: 0 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 229 mg, Fiber: 3 g
Exchanges per serving: 1 1/2 carbohydrate. Carbohydrate choices: 1 1/2.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.