Cabbage Salad, ultra-healthy, fat free Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle.

Become a Locavore-
Eat Local Foods

Links

Site Map

Salads
Lentil Tabouleh
Lobster & Avocado Salad
Egg Salad
Mediterranean Seafood Salad
Seafood Salad
Lean Taco Salad
Caesar Salad
Asian Chicken Salad
Arugula with Lemon
Arugula with Dried Cherry Salad
Herb Salad with Lemon Dressing
Caramelized Beets with Baby Chard
Arugula with Balsamic Strawberries
Orange & Olive Salad
Grapefruit & Avocado Salad
Orange & Red Onion Salad	V
Apple Radicchio Salad	V
Fresh Fig Salad
Steak House Salad
Italian Chopped Salad
Three Bean Salad
Baked Potato Salad
Beet Salad	V
Cabbage Salad	V
Chicken Grape Salad
Company Salad	V,E
Kathy's Potato Salad	V
Marinated Vegetables	V
Pea, Carrot & Mozzarella	V
Roasted Vegetable Salad	V,O
Spanish Style Green Salad
Spinach Salad
Spinach Salad
Sweet Cabbage Slaw	V,E
Sweet Potato Salad	V,E
Taco Salad
Taco Salad
Tomatoes Al Fresco	V,O,E,Q
Tuna Avocado Salad
Tuna Salad

Cabbage Salad

Contributed by: Melinda

This one is ultra-healthy and has no fat. It's also got incredible flavor. You can add any other vegetables you like. One half head of green cabbage is enough for four servings to accompany a main dish and no other sides. Adjust quantities as desired. Not for the faint of heart.

1/2 head green cabbage, outer leaves removed, cored and sliced into thin shreds
1/2 cup red bell pepper, very thinly sliced into 2 inch lengths
2 ribs celery, very thinly sliced on the diagonal
1 large carrot, shredded
1/2 - 2/3 cup cider vinegar
1 1/2 spoons fructose (around 2 tsp) or to taste
1 garlic clove
1 1/2 inch thumb diameter fresh ginger
1/2 - 1 cup fresh cilantro, coarsly chopped

Combine cabbage, bell pepper, celery and carrot in a large bowl
In a small bowl, dissolve fructose in the cider vinegar
Using a microplane or fine grater, grate the garlic and ginger into the vinegar mixture
Pour dressing over vegetables
Add cilantro and toss to combine well
Let stand at least 40 minutes

You can dilute the vinegar with cold water if desired.

Questions about this recipe?