Cabbage and Carrot Slaw
Per ServingCabbage and Carrot Slaw |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 60 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.5 | g |
| Carbohydrate | 7 | g |
| Fiber | 2 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 70 | mg |
| Protein | 1 | g |
| Choices: Vegetable 2, Fat 0.5 | ||
- Makes: 4 servings
- Serving Size: 1/2 cup
- Preparation Time: 20 minutes
- Cooking Time: 2 to 3 minutes to toast the sesame seeds
Ingredients
| 1 | cup | coarsely shredded, peeled carrots |
| 1 | cup | coarsely shredded cabbage |
| 1/2 | cup | chopped red pepper |
| 2 | scallions, minced | |
| Dressing | ||
| 1 | Tbsp. | rice vinegar |
| 2 | tsp. | sesame oil |
| 1 | tsp. | lime juice |
| 1 | tsp. | honey |
| 1 | tsp. | reduced-sodium soy sauce |
| Garnish | ||
| 1 | Tbsp. | toasted sesame seeds |
Directions
- In a serving bowl, combine the carrots, cabbage, red pepper, and scallions.
- Whisk together the dressing ingredients. Pour over the salad.
- Garnish with sesame seeds. Let the salad stand at room temperature for 20 minutes prior to serving.
