Rosy Beet/ Napa Cabbage Slaw (Shepherds) Recipe
Servings: 6
Ingredients
- 6 c. Thinly sliced Napa cabbage leaves Or possibly regular cabbage leaves
- 1Â 1/2 c. Minced red onion
- 2 med Beets, grated
- 1 c. Minced fresh parsley
- 1/4 c. Red wine vinegar
- 1/2 c. Water
- 2 Tbsp. Brown sugar
- 1/2 tsp Salt
- 1/3 c. Minced fresh dill leaf
- 3 Tbsp. Minced fresh chives
- 1/2 c. Low fat lowfat sour cream
- Â Â Salt and freshly grnd pepper
Directions
- Combine vegetables and parsley in a large bowl. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring till sugar is dissolved. Pour over vegetables and toss. Add in dill and chives and fold in well. Cover and let marinate overnight. Stir well once or possibly twice. Just before serving, drain off excess liquid. Stir in lowfat sour cream and add in salt and pepper to taste.
- Serves 4 to 6.
- Notes: A crunchy sweet/sour rosy slaw which is hard to beat when warm weather potlucks beckon you and your family. Plan to bring the recipe. REF: More
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 97 | |
| Calories from Fat 36 | 37% |
| Total Fat 4.12g | 5% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 248mg | 10% |
| Potassium 313mg | 9% |
| Total Carbs 13.8g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 8.99g | 6% |
| Protein 2.64g | 4% |
