Apple, Beet, and Cabbage Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | 25 minutes | 70 | 0gm | 0.3gm | 18gm | 0.7gm | 0mg | ||
| INGREDIENTS: | ||
| 1 can (15 oz) sliced pickled beets | 3 Braeburn or other sweet red apples (1-1/2 lb total) | 4 cups finely shredded red cabbage (6 oz total) |
| 1/3 cup lemon juice | 2 teaspoons sugar | salt |
| 1 | Drain the beets and cut into matchstick-size strips 2 to 3 inches long. Peel and core the apples. Cut into 1/4-inch-thick slices, then into 1/4-inch-thick sticks 2 to 3 inches long. |
| 2 | In a bowl, mix beets, apples, cabbage, lemon juice, sugar, and salt to taste. |