Napa Cabbage Slaw - 1 pt

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Napa Cabbage Slaw - 1 pt

8 ounces napa cabbage

8 ounces carrots, peeled

8 ounces jícama, peeled

1/4 cup low-fat creamy salad dressing

1 tablespoon Dijon mustard

Salt and freshly ground pepper to taste

 

 

 

Shred cabbage, carrots and jícama using the large-hole side of a box

grater. Mix with salad dressing and mustard. Season with salt and

pepper.

 

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per serving: 93 calories; 3 g fat (1 g sat, 0 g

mono); 4 mg cholesterol; 14 carbohydrate; 2 g protein; 5 g fiber; 374

mg sodium; 270 mg potassium.

Nutrition bonus: Vitamin A (210% daily value), Vitamin C (50% dv).

1 Carbohydrate Serving

 

Source: The Eating Well Diet Cookbook

Formatted by Chupa Babi in MC: 042707

 

Of course this slaw would also work with green cabbage, but Napa is a

nice alternative with a fabulous, light and crunchy texture.

 

ChupaNote: Used my food processor to do the shredding (lazy me!) I

also threw in a handful of red cabbage. I eliminated the mustard and

used Marzetti's Sweet and Sour Fat Free Salad Dressing with a hefty

sprinkling of red pepper flakes and a sprinkling of blanched slivered

almonds. Didn't need any salt. I bet a shredded apple would've been

good too!

 

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