The Royal Dell's
Health Salad
The green pepper and carrot add a colorful presentation to what will become a regular side at your table. Great with sandwiches, BBQ and as a dish to share when visiting. One of my favorites!
.jpg)
Serves 8-10
½ cup water
1 cup sugar
1 tablespoon salt
1 teaspoon pepper
¼ cup olive or canola oil
¾ cup white or apple cider vinegar
1 small green cabbage, de-cored and chopped
2 green peppers, sliced finely
1 small onion, fine dice (use fennel or omit for allium free)
1 large carrot, sliced thinly or grated
1 stalk celery, sliced thinly on diagonal
-
Bring water to a boil and add sugar into it to dissolve. Set aside.
-
Mix salt, pepper, oil and vinegar. Add to sugar water.
-
Core cabbage and chop. Add to vinegar mixture and mix.
-
Add green pepper, onion, carrot and celery. Mix and refrigerate for 4-6 hours or overnight before serving. Lasts up to a week or more in the refrigerator. Do not freeze.
suggestions
1. Sugar Free: Use 1/2 cup of stevia in place of sugar.
2. Allium free: Use 1/2 bulb fennel in place of onion. For a sharper taste, mince 3 medium radishes in place of onion.
3. Adding color: Use 1 green and 1 red bell pepper for a splash of red in the salad.