HEALTH SALAD RECIPE RECIPES

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HEALTH SALAD RECIPE - FOOD.COM



Health Salad Recipe - Food.com image

This is a favorite item of mine to order in NYC Jewish delis. So when I decided to make it at home for a BBQ, the first recipe I pulled off of the internet was right on the money. This is "kind of" like a good coleslaw but without the mayo and with a few items added. Use a 4-sided box grater to shred all of the veggies.

Total Time 15 minutes

Prep Time 15 minutes

Yield 20 serving(s)

Number Of Ingredients 11

1 medium green cabbage, shredded
2 carrots, shredded
1 green pepper, sliced paper thin in small strips
2 kirby cucumbers, peeled and sliced paper thin
1/3-1/2 cup sugar
1 onion, sliced paper thin
1/4 cup water
1/2 cup canola oil or 1/2 cup vegetable oil
3/4 cup white vinegar or 3/4 cup apple cider vinegar
1 teaspoon sea salt
1 teaspoon oregano

Steps:

  • Shred or slice (and I do mean paper thin) all vegetables.
  • Mix other ingredients and pour over the veggies.
  • You can make as quickly as a half a day before serving, but it is best to make it so that it can sit overnight.
  • Refrigerate immediately after mixing veggies and dressing.

Nutrition Facts : Calories 82.5, FatContent 5.5, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 129.9, CarbohydrateContent 8, FiberContent 1.6, SugarContent 5.7, ProteinContent 0.8

HEALTH SALAD | RECIPES | WW USA



Health salad | Recipes | WW USA image

An alternative to traditional slaws, this quick and easy side dish is a perfect pairing with chicken kabobs, grilled fish, and burgers. Thinly slicing the vegetables makes this salad versatile, ideal for a stand-alone side dish or as a topper for sandwiches and grilled meats and fish. Add in a thinly sliced jalapeño for a little hit of heat. Make sure to toss the ingredients a couple times during the chilling process to distribute the vinegar-based dressing thoroughly and maximize flavor coverage. This slaw a great choice for a summer barbecue since it complements a wide variety of traditional grilled entrees.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 14 minutes

Prep Time 14 minutes

Cook Time 0 minutes

Yield 16 servings

Number Of Ingredients 13

4 cup(s) Shredded red cabbage or green cabbage
0.5 medium English cucumber(s) thinly sliced
0.5 medium Uncooked red onion(s) thinly sliced
1 medium clove(s) Garlic clove(s) thinly sliced
1 medium Green pepper(s) thinly sliced
1 medium Uncooked carrot(s) thickly shredded
0.5 tsp Table salt
0.5 tsp Black pepper
2.5 Tbsp Sugar
2.5 Tbsp Apple cider vinegar
1 Tbsp Olive oil
1 Tbsp Water
1 Tbsp Dill fresh, chopped (optional)

Steps:

  • 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.

Nutrition Facts : Calories 22 kcal

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