| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Carrots, Salads | 4 | Servings | ||
INGREDIENTS
| 1/2 | Head cabbage | |
| 1 | Onion | |
| 2 | Celery stalks | |
| 2 | Carrots | |
| 1 | T | Mayonnaise |
| 2 | Sweet 'N Low | |
| 1/2 | t | Black pepper |
| 2 | T | Vinegar |
| 2 | T | Lemon juice |
INSTRUCTIONS
Shred cabbage and carrots. Finely chip onion and celery. Mix together in a large bowl. In a separate bowl, mix together Sweet 'N Low, pepper, vinegar, lemon juice, and mayonnaise. Pour over shredded vegetables and refrigerate. Yield 10 servings. Exchanges: One serving equals 1 vegetable; calories: one serving equals 23 calories. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 13
Total Fat: 1.4g
Cholesterol: <1mg
Sodium: 77.5mg
Potassium: 265.9mg
Carbohydrates: 9.1g
Fiber: 2.4g
Sugar: 4.2g
Protein: 1.1g