The Humpherys Family

My Crunchy Cabbage Salad

Recipe Added:  8/17/2012
1-2 full celery stalks
2 green peppers
1 head cauliflower
1 large bunch broccoli
1 green cabbage
1/2 head purple cabbage
Wash all vegetables fully. Pat dry with paper towels. Chop celery and green peppers, cauliflower and broccoli. shred or cut green cabbage, and red cabbage last. Process takes about 45-60 minutes. Store salad in two gallon bags in frig; amount lasts about 2 weeks.
Notes
For Diet Purposes: Eat two cups for lunch and two cups for supper with low/non-fat dressing and chicken strips or tuna. Drink 8-12 cups of water.