| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Shredded cabbage |
| 1 |
c |
Peeled and shredded jicama |
| 1 |
|
Red bell pepper; stemmed, seeded, and juliened |
| 3/4 |
c |
Shredded carrots |
| 1/2 |
c |
Lightly packed fresh cilantro |
| 1 |
|
Onion; cut in half |
| 1/3 |
c |
Cider vinegar |
| 1/4 |
c |
Catsup |
| 2 |
tb |
Prepared mustard |
| 2 |
tb |
Sugar |
|
|
Salt and pepper to taste |
INSTRUCTIONS
1. In a large bowl, mix cabbage, jicama, bell pepper, and carrots.
2. In a blender or food processor, combine all other ingredients.
3. Add to cabbage mixture and mix well. Season to taste and garnish
with fresh cilantro sprigs, if desired.
6 servings per serving: 78 cal, 5.8% from fat
Posted to EAT-LF Digest by "Tina Bell" <tdbell1@jps.net> on Mar 23,
1999, converted by MM_Buster v2.0l.
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