| 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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