Summer Coleslaw - 15g Carbs, 6g Fiber
Recipe By: Adapted from The Meat Free Monday Cookbook, by Paul, Mary, and Stella McCartney, 2011
Serving Size: 4
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) - Lower
Carbs - No Cook - Vegan
1/2 small cabbage head -- shredded
2 carrots -- shredded
1 cup snow peas -- thinly sliced
1 cup radishes -- thinly sliced
6 scallions -- thinly sliced
2 tablespoons hazelnuts -- toasted and chopped
2 tablespoons chopped parsley
1 tablespoon poppy seeds
Juice of 1/2 lemon
3 tablespoons hazelnut oil -- or extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In serving bowl, combine cabbage, carrots, snow peas, radishes, scallions, hazelnuts, parsley, and poppy seeds.
In a small bowl, whisk together lemon juice, oil, salt, and pepper; toss with slaw.
Serves 4
Prep time: 20 min
Per serving: Calories: 185; Fat: 13.7g (Saturated fat: 1.1g,
Monounsaturated fat: 9.8g, Polyunsaturated fat: 2.1g) Protein: 4g;
Carbohydrate: 15g; Fiber: 6g; Cholesterol: 0.0mg; Iron: 2mg; Sodium:
204mg; Calcium: 132mg.
Source: "Health [magazine], July 2012"
S(Formatted by Chupa Babi): "July 2012"
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Per Serving (excluding unknown items): 194 Calories; 15g Fat (63.1%
calories from fat); 4g Protein; 15g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 179mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat
