Bell Pepper & Cabbage Slaw
Any color bell pepper can be used in this versatile salad.

Servings: 6

• 3 cups finely shredded cabbage
• 1/4 cup yellow bell pepper, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup orange bell pepper, finely chopped
• 1 teaspoon salt
• 2 tablespoons granulated sugar or sugar substitute if desired
• 1 teaspoon celery seed
• 1/2 cup white wine or rice vinegar

Dissolve the sugar and salt in the vinegar and pour over the cabbage and peppers. Add celery seed, mix and adjust seasonings to taste.

Per Serving: 37 Calories; trace Fat (5.2% calories from fat); trace Saturated Fat; 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 365mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

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