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Pickled Vegetable Salad Recipe
|Shredded cabbage||4 Cup (64 tbs)|
|Thinly sliced cucumber||1 Cup (16 tbs)|
|Thinly sliced radishes||3⁄4 Cup (12 tbs)|
|Shredded carrot||3⁄4 Cup (12 tbs)|
|Chopped purple onion||1⁄2 Cup (8 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Prepared mustard||3 Tablespoon|
|Low sodium worcestershire sauce||1 Tablespoon|
|Crushed red pepper||1⁄4 Teaspoon, crushed|
Serving size: Complete recipe
Calories 373 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2239.2 mg93.3%
Total Carbohydrates 83 g27.7%
Dietary Fiber 13 g52.1%
Sugars 50.9 g
Protein 8 g15.7%
Vitamin A 385.2% Vitamin C 193%
Calcium 19.5% Iron 14%
*Based on a 2000 Calorie diet
Combine vinegar, brown sugar, mustard, Worcestershire sauce, salt, and pepper in a 2-cup glass measure.
Cover with heavy-duty plastic wrap, and vent.
Microwave at HIGH 45 seconds to 1 minute or until sugar dissolves.
Pour over cabbage mixture, tossing gently to coat.
Cover and chill.