Pepper Salad

Ingredients:

1/2 Head cabbage;
1 Carrot; chopped fine
1/4 c Green pepper; (red/yellow)
2 c Water;
1 tb Mayonnaise-type dressing;

Method:

Cut cabbage into small wedges.
Place half in blender along with water, carrot, and peper.
Blend quickly; turn off and drain at once, using liquid for blending with balance of cabbage, drain once more.
Mix with mayonnaise dressing.
Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 26; Source: Recipes for Diabetics by Billie Little(version 1985) Brought to you and yours via Nancy O'Brion and her Meal-Master