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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (81g) Recipe makes 8 servings |
||
| Calories 28 | ||
| Calories from Fat 8 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 88mg | 3% | |
| Potassium 188mg | 5% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 2.8g | ||
| Protein 1.0g | 2% | |
Puerto Rican Cabbage Salad
By: Oolala
Oct 15, 2007
Cooking Light magazine, Aug. 2007. This from Olga Fuste who wrote "Diabetic Cooking for Latinos" published by the ADA. This recipe goes well with rice and beans and fish tacos according to the blurb in the magazine. A serving size is 3/4 of a cup according to the recipe notes. If you use pre-shredded carrots and cabbage, this comes together in a snap.
SERVES 8
Ingredients
- 7 cups green cabbage, thinly sliced
- 1/2 cup carrot, grated
- 2 tablespoons onions, finely chopped
- 1 tablespoon fresh cilantro, minced
- 1/4 cup fresh lime juice
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
1
Combine first 4 ingredients in a large bowl.2
Combine juice and remaining ingredients, stirring well with a whisk.3
Drizzle juice mixture over cabbage; toss well to combine.4
Cover and chill 15 minutes.
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