Skinny Mayo-Less Cabbage Salad

Name: Skinny Mayo-Less Cabbage Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup apple cider vinegar; 2 heaping tablespoons ketchup; 2 tablespoons light brown sugar, packed; pinch salt, to taste; about 4 cups sliced green cabbage (I used half of a 16-ounce bagged blend of green cabbage and carrots); 1/2 cup diced bell peppers (I used orange); 1/2 cup corn (I used frozen straight from the freezer); 1/2 cup diced cucumbers; 1/2 cup cooked edamame

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 6

Cost: $3.21 /serving

Author : Averie Sunshine

apple cider vinegar bell peppers carrots

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 cup apple cider vinegar2 heaping tablespoons ketchup2 tablespoons light brown sugar, packedpinch salt, to tasteabout 4 cups sliced green cabbage (I used half of a 16-ounce bagged blend of green cabbage and carrots)1/2 cup diced bell peppers (I used orange)1/2 cup corn (I used frozen straight from the freezer)1/2 cup diced cucumbers1/2 cup cooked edamame

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Instructions

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Step 1

To a large mixing bowl, add the vinegar, ketchup, brown sugar, salt, and whisk to combine.

Step 2

Add all remaining ingredients and toss to coat evenly. Toss well to make sure everything has been well-coated.

Step 3

Transfer salad into a large Tupperware-type container with a lid, or cover mixing bowl with plasticwarp, and refrigerate for at least 6 hours; or up to 24 hours. If marinating longer than 6 hours, stir mixture once or twice to re-coat the vegetables evenly. Re-refirgerate until serving.

Step 4

Serve salad by itself, or on top of sandwiches or burgers, or as a chip or cracker dip. Salad will keep for up to 3 days. As time elapses, vegetables will release their juice and become softer, and amount of liquid in container will increase.

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