Cabbage, Carrot, Bean Sprouts, and Daikon Slaw
(makes 4 servings)
| 1 | cup (70 g) shredded red cabbage |
| 1 | cup (70 g) shredded green cabbage |
| 1 | cup (110 g) shredded carrots |
| 2 | cups (248 g) bean sprouts |
| 1/2 | cup (70 g) shredded daikon radish |
| 1 | tablespoon (15 ml) canola oil |
| 1 | tablespoon (15 ml) rice wine vinegar |
| 1/2 | teaspoon (2.5 ml) dark sesame oil |
| 1/2 | teaspoon (2.5 ml) sesame seeds, preferably toasted |
- In a large bowl, combine red cabbage, green cabbage, carrots, bean sprouts, and daikon radish.
- Inn a small bowl, whisk together dressing ingredients. Drizzle over slaw and lightly toss. Serve at once.
| Per serving: | 81 calories (45% calories from fat), 3 g protein, 4 g total fat (0.4 g saturated fat), 10 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 22 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (2 vegetable), 1 fat |
|
|
