3 C. cauilfowerets
3 C. broccoli florets
2 carrots, thinly sliced
1 zucchini, quartered and thinly sliced
1 small red onion, julienned
3/4 C. cider vinegar
1/4 C. sugar
1/2 tsp, salt, optional
2 T. vegetable oil
sunflower kernels, optional
In a bowl combine cauliflower, broccoli, carrot, zucchini and onion. Set aside. In a saucepan over medium heat, bring vinegar, sugar and salt to a boil. Remove from heat and stir in oil. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, sprinkle with sunflower kernels, if desired.
1 3/4 cup serving prepared without salt and sunflower kernels equals 60 calories, 0 mg cholesterol, 10 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic exchange equals 1 1/2 vegetable, 1/2 fat.
