Carrot Confetti Salad Fresh Cooking Tips 3 large carrots (2 cups grated) 1/4 pound red cabbage (1 cup grated) 2 tablespoons vinegar 2 tablespoons vegetable oil 1/2 teaspoon sugar 1/2 teaspoon mustard 1/4 teaspoon salt dash of pepper 1. Peel and grate carrots. Wash and grate red cabbage. 2. In large bowl, combine carrots and cabbage. 3. In small bowl, combine remaining ingredients to make dressing. 4. Mix dressing with carrots and cabbage.
Wash carrots thoroughly and use without peeling. Try other varieties of cabbage in this recipe.
A Child Can Help Select carrots and cabbage Wash cabbage Make dressing Mix dressing and vegetables
Keep It Fresh Store carrots in the refrigerator for a few weeks. Remove any leafy tops before refrigerating.
Makes 6 (1/2 cup) servings
\nutrition_fd\Recipes\Salads 203 North Hamilton Street, Watertown, New York 13601-2948 P. 315-788-8450 F. 315-788-8461 E.
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