| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegetarian | *unsorted r, Lowfat, Rice, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Cooked rice, room |
| temperature | ||
| 1 | c | Shredded red cabbage |
| 1 | c | Shredded green cabbage |
| 1/2 | c | Grated carrots |
| 1/2 | c | Diced green bell pepper |
| 1/4 | c | Reduced-calorie mayonnaise |
| 3 | T | Sour cream |
| 2 | t | Vinegar |
| 2 | t | Sugar |
| 1/2 | t | Celery seed |
| 1/4 | t | Salt |
| 1/4 | t | Ground white pepper |
INSTRUCTIONS
Combine rice, red cabbage, green cabbage, carrots and pepper in large bowl. Blend mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and white pepper in small bowl; pour over rice mixture and toss lightly. Makes 4 Servings. Nutrition estimated by mastercook: 163 cals, 3g fat (19% cff) Recipe by: http://www.usarice.com/domestic/recipes/mardsald.htm Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 25, 1999, converted by MM_Buster v2.0l.
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