| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Granulated Sugar OR 3 1/2 tsp. Equal Measure OR 1/3 cup Fructose |
| 3/4 |
c |
White Vinegar |
| 2 |
ts |
Dry Mustard Seeds |
| 2 |
ts |
Dry Celery Seeds |
| 1 |
ts |
Salt |
| 1 |
sm |
Green Cabbage; shredded |
| 1 |
sm |
Green Bell Pepper; rinsed, cored, seeded, and finely minced |
| 1 |
tb |
Pimientos; finely minced |
| 1 |
sm |
Red Onion; peeled and finely minced |
INSTRUCTIONS
In a large glass bowl, combine sugar, vinegar, mustard and celery
seeds, and salt. Stir mixture until the sugar has completely
dissolved. Add shredded cabbage, finely minced pepper, pimientos, and
onion. Toss well to mix.
Cover and refrigerate (at least overnight) before serving. The longer
the cabbage marinates in the vinaigrette, the better.
NOTE: Vinegar-based Cole Slaw stores well in the refrigerator for up
to 2 weeks.
Diabetic Exchange per serving if using Equal Measure (3 1/2 tsp): 1
1/2 Vegetable Diabetic Exchange per serving if using sugar (1/2 C): 1
1/2 Vegetable; 1 Fruit; 1 Other Carb Diabetic Exchange per serving if
using fructose (1/3 C): 1 1/2 Vegetable; 1 Other Carb
S(URL):http://members.tripod.com/~CookingForFun/grill/side.html
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May
30, 1999, converted by MM_Buster v2.0l.
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