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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 53.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 828.2 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 0.9 g

View full nutritional breakdown of Pickled veggie salad calories by ingredient
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Pickled veggie salad

Submitted by: EMMAPALE

Introduction

This salad improves with age, so make extra to enjoy as leftovers a few days later This salad improves with age, so make extra to enjoy as leftovers a few days later
Number of Servings: 4

Ingredients

    Veggies:

    1 1/2 cups shredded cabbage
    1/4 cup shredded carrots
    1 cup bean sprouts
    8 radishes cut into strips
    1 tart apple cut into strips

    Dressing

    1/2 cup rice vinegar (or white vinegar)
    1/4 cup water
    2 tsp ginger
    3 cloves of garlic minced
    1 scallion, minced
    2 tsp salt
    2 packets Splenda (optional)

Tips

You can use virtually any veggies for this


Directions


Mix together vinegar, water, ginger, salt, splenda, garlic and scallions

Toss dressing over veggies, toss well and refrigerate for at least a couple of hours, overnight if possible


Serving Size: Make 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user EMMAPALE.






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