| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| 3 | c | Thinly slices cabbage |
| 1 | Carrot, cut into julienne | |
| St | ||
| 1 | T | Salt |
| 1/2 | c | Distilled white vinegar |
| 2 | T | Sugar |
INSTRUCTIONS
In a 9-inch square microwave-safe baking dish combine the cabbage, the carrot, 2 teaspoons of the salt, and 4 cups water 2. Cover the mixture with plastic wrap, leaving one corner uncovered, and microwave at high power for 5 minutes. 3. Drain the veggies and transfer to bowl of ice water to stop the cooking. Drain veggies, pat dry between several thicknesses of paper towels, and transfer to bowl. 4. In small bowl, stir together vinegar, remaining teaspoon salt, and the sugar until sugar is dissolved. 5. Pour over veggies, chill, stirring occasionally, for about 20 minutes Recipe By : RUBYdakoda From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 218
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7144.4mg
Potassium: 841.2mg
Carbohydrates: 55.8g
Fiber: 9.1g
Sugar: 37.5g
Protein: 4.4g