Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 0

"I developed this recipe after my mom made a similar version. I changed a couple of her items and ended up with this sweet-tangy salad." -Jenn Sitts, Oneonta, NY

Jenn Sitts, Oneonta, NY
Recipe by Cooking Light June 2006

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Jan Smith

Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl; toss well. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour.

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Nutrition Facts

147 calories; calories from fat 29%; fat 4.7g; saturated fat 0.6g; mono fat 3.4g; poly fat 0.5g; protein 1.6g; carbohydrates 25.3g; fiber 3g; cholesterol 0mg; iron 0.8mg; sodium 225mg; calcium 54mg.
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