Puerto Rican Cabbage Salad

recipe
Cabbage is one of the most widely used vegetables in Latin American cuisines. Fusté enjoys this slaw with rice and beans or fish tacos.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 29
Caloriesfromfat 31 %
Fat 1 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 1 g
Carbohydrate 5.1 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 87 mg
Calcium 32 mg

Ingredients

7 cups very thinly sliced green cabbage
1/2 cup grated carrot
2 tablespoons finely chopped onion
1 tablespoon minced fresh cilantro
1/4 cup fresh lime juice
1 tablespoon cider vinegar
1 1/2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine first 4 ingredients in a large bowl. Combine juice and remaining ingredients, stirring well with a whisk. Drizzle juice mixture over cabbage mixture; toss well to combine. Cover and chill 15 minutes.

Note:

Olga Fusté, MS, RD,

Diabetic Cooking for Latinos

August 2007
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