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Ingredientes
- 1 x Cabbage head -- shredded
- 1 c. Green peppers -- julienned
- 2 x Carrots -- shredded
- 1 x Bermuda onions -- chopped
- 1 c. Jicama
- 1 c. Sugar Dressing: ---
- 2 tsp Sugar
- 1 tsp Celery seed ts Salt
- 1/4 tsp Black pepper
- 1 tsp Dry mustard
- 1 tsp Cilantro -- chopped
- 1 tsp Fresh parsley
- 1/4 tsp Grnd basil
- 3/4 c. Vegetable oil
- 1 c. Cider vinegar
Direcciones
- * Add in julienned or possibly minced jicama just before serving.
- 1. Shred the cabbage very thin. Combine with pepper, chopped onion, and carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar reaches all the cabbage.
- 2. In a saucepan, combine all the dressing ingredients. Bring to a boil; remove from heat. While still warm, pour this over the cabbage mix, blending well.
- 3. Cover and chill 8 hrs or possibly overnight. Add in jicama and stir again before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 164 | |
| Calories from Fat 122 | 74% |
| Total Fat 13.79g | 17% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 262mg | 11% |
| Potassium 188mg | 5% |
| Total Carbs 9.35g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.15g | 4% |
| Protein 1.08g | 2% |
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