| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 8 | Servings | ||
INGREDIENTS
| 5 | c | Cabbage, green grated into |
| pieces about 1/2 by 1 | ||
| inch | ||
| 2 1/2 | c | Carrot, grated |
| 1 1/4 | c | Dill pickle, coarse chop* |
| 1/4 | c | Mayonniase |
| 1/4 | c | Plain yogurt |
| Salt and pepper to taste |
INSTRUCTIONS
Not real fine, leave in about 1/4 inch chunks. Mix and voila! Makes 8 1 cup servings Typed (verbatim) by wife, Brenda Adams<adamsfmle@sprintmail.com> and formatted by MC_Buster. MC & Lu posted 11/16/97. Notes: My husband is volunteer household chef now that I spend all my time at computer. He is into healthy but tasty. For those who want kids to eat veges, try this. (Some of us aren't into carrots and cabbage...but together with the pickle and other stuff, this is wonderfully edible. I can't get enough of it -- and I am one of those 'picky eaters' that mom's talk about.) Try this even if you don't think pickle sounds right -- it didn't to me either, but Jerry's mom makes dishes like these (that's where he gets these ideas) and hers are always wonderful! Recipe by: Jerry (the Chef) Adams Posted to recipelu-digest Volume 01 Number 260 by Badams <adamsfmle@sprintmail.com> on Nov 16, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 21
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 33mg
Potassium: 145.9mg
Carbohydrates: 4.4g
Fiber: 1.1g
Sugar: 2.4g
Protein: <1g