RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5157
| View Recipe |
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| Recipe Name: |
Cider Vinegar Coleslaw - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
20.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.93
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Leftovers will keep in the fridge for 2 days.
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Ingredients:
0.25 Cup vinegar, cider
2 Tablespoons oil, canola
1 Large cucumber, English cut julienne
0.25 Teaspoon pepper, cayenne
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Directions:
Mix vinegar and sugar and stir until sugar is dissolved. Add in cayenne and celery salt and mix well. Add oil. Add cabbage and other veggies to dressing. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve. |
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| Nutrition per Serving: |
| Calories: |
83 |
Total Carbs: |
10.6 |
Net Carbs: |
9.4 |
| Cholesterol: |
0.0 |
Fat: |
4.5 |
Protein: |
0.88 |
| Fiber: |
1.22 |
Sodium: |
18.21 |
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