The Downing Clinic – Cabbage Salad

1 large head 
1 medium 
Purple onion
½ cup 
Chopped parsley
2 tbs 
Rice wine vinegar
3 tbs 
Frozen apple juice concentrate
White pepper
  1. Wash all vegetables well.
  2. Grate vegetables using a food processor or by hand to a coarse shred. Mix liquids and add to cabbage and toss.
  3. Let stand ½ hour before serving. toss and serve. Or, it can be chilled for a few hours and served later. Toss before serving.

Servings: 8
Yield: 8 1/2 cup servings

Nutrition Facts


Nutrition (per serving): 153.8 calories; 2% calories from fat; 0.4g total fat; 0.0mg cholesterol; 43.3mg sodium; 515.8mg potassium; 39.0g carbohydrates; 1.5g fiber; 1.7g sugar; 37.6g net carbs; 1.1g protein.

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