Marinated Purple Cabbage Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 2 |
|
With cabbage holding at 50 cents a pound, this is a tasty way to keep this budget-friendly veggie on the menu. Ingredients:
gallon-sized freezer-grade ziplock bag |
12 oz purple cabbage, chopped |
kosher salt |
2 t gayelord hauser's vegetable broth powder |
2 t ken's northern italian (or other italian) dressing |
1/2 c red wine vinegar |
1 pkt sweetener (your preference) |
about 4 oz of yellow bell pepper, chopped |
Directions:
1. Put chopped cabbage into steamer; sprinkle w/salt.
2. Steam 3 min.
3. While it's steaming, put remaining ingredients into bag.
4. Once the 3 minutes are up, put cabbage into bag, zip closed, and toss until all ingredients are evenly distributed.
5. Leave out, flattened on a countertop, overnight.
6. Refrigerate at least 4 hours.
7. Pour into serving bowl.
8. Add chopped yellow bell peppers on top.
9. Serve.
10. CEA-HOW Note: This is 2 veggie servings plus your daily allotment of salad dressing.
|
|