Red Cabbage Salad

Ingredients:

  • 4 cups shredded red cabbage, small head
  • 4 carrots, shredded
  • 1 cup green onions, chopped
  • 1/3 cup cilantro, chopped
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons canola oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Directions:

1.    Wash hands with warm water and soap. Wash fresh vegetables before preparing.
2.    In a large bowl combine cabbage, carrots, green onions and cilantro.
3.    In a smaller bowl, whisk together apple cider vinegar, canola oil and lemon juice.
4.    Toss dressing with vegetables.
5.    Season with salt and pepper to taste.
6.    Serve immediately.

Nutrition Facts (Per Serving):

Calories 70; Carbohydrate 11 g; Protein 1 g; Total Fat 2.5 g; Saturated Fat 1 g; Trans Fat 0 g; Cholesterol 0 mg; Fiber 3 g; Total Sugars 6 g; Sodium 55 mg; Calcium 50 mg; Folate 40 mcg; Iron 1 mg; Percent Calories from Fat 28%.

Makes 4 servings (1 cup per serving).

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Red Cabbage Salad

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Red Cabbage Salad
Dinner
Lunch
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Ingredients

  • 4 cups shredded red cabbage, small head
  • 4 carrots, shredded
  • 1 cup green onions, chopped
  • 1/3 cup cilantro, chopped
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons canola oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Directions

1.    Wash hands with warm water and soap. Wash fresh vegetables before preparing.
2.    In a large bowl combine cabbage, carrots, green onions and cilantro.
3.    In a smaller bowl, whisk together apple cider vinegar, canola oil and lemon juice.
4.    Toss dressing with vegetables.
5.    Season with salt and pepper to taste.
6.    Serve immediately.

Nutrition Facts (Per Serving)

Calories 70; Carbohydrate 11 g; Protein 1 g; Total Fat 2.5 g; Saturated Fat 1 g; Trans Fat 0 g; Cholesterol 0 mg; Fiber 3 g; Total Sugars 6 g; Sodium 55 mg; Calcium 50 mg; Folate 40 mcg; Iron 1 mg; Percent Calories from Fat 28%.

Makes 4 servings (1 cup per serving).

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