Cabbage and Carrot Slaw
Per ServingCabbage and Carrot Slaw |
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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.