Its been a LOOOONNNGGGG summer. A long summer of eating, not working out and just basically putting the kids as number one because they never left me alone :)
I am so thrilled that school started again. I can get back into my routine, get back to my healthful eating, and get back to the gym. I only gained a few pounds in the end, but I feel like my muscles went mushy and my eating is pretty sucky. So back to work!
AND back to blogging my recipes. I have a running list of some of the good stuff I have made and so I will play catch up as quickly as I can.
So on we go, I wish I found this at the beginning of the summer. I had lunch at some restaurant someplace and they had this cabbagey vingery salad and I loved it. I cant for the life of me remember where the heck it was but when I saw this recipe, I knew I had to try it. I ate it for days and cant wait to make it again.
adapted from Weight Watchers
1/2 Cup Serving****1 WW Points Plus****
4 cup(s) shredded red cabbage, or green cabbage
1/2 medium English cucumber, thinly sliced
1/2 medium red onion(s), thinly sliced
1 clove(s) (medium) garlic clove(s), thinly sliced
1 medium carrot(s), thickly shredded
1/2 tsp table salt
1/2 tsp black pepper
2 1/2 Tbsp sugar
2 1/2 Tbsp apple cider vinegar
1 Tbsp olive oil
1 Tbsp water
1 Tbsp dill, fresh, chopped (optional)
In a large bowl, combine cabbage, cucumber, onion, garlic, and carrot; set aside.
In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour. Yields about 1/2 cup per serving.
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