May 27 Recipe: Health Salad

Health Salad


4 cups shredded red or green cabbage

1/2 medium English cucumber, thinly sliced

1/2 medium uncooked red onion, thinly sliced

1 medium garlic clove, thinly sliced 1 medium green pepper, thinly sliced

1 medium uncooked carrot, thickly shredded

1/2 tsp table salt

1/2 tsp black pepper

2 1/2 Tbsp sugar

2 1/2 Tbsp apple cider vinegar

1 Tbsp olive oil

1 Tbsp water

1 Tbsp chopped fresh dill (optional)



In a large bowl, combine cabbage, cucumber, onion, garlic, green pepper and carrot; set aside. In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour. Yields about 1/2 cup per serving.

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