Serves 4 to 6.
Note: This will keep several days in the refrigerator in a covered bowl. Feel free to vary the vegetables, just be sure they're fresh and crunchy. From Beth Dooley.
• 2 c. chopped cabbage
• 1/2 c. chopped radishes
• 1/2 c. chopped carrots
• 1/4 c. chopped green onions
• 1/4 c. lemon or lime juice
• 2 tsp. grated fresh ginger, or more to taste
• 1 tsp. honey, or more to taste
• 1/4 c. vegetable oil
• Salt and freshly ground black pepper
Directions
In a large bowl, toss together the cabbage, radishes, carrots and onions.
In a small bowl, whisk together the lemon or lime juice, ginger, honey and oil. Season to taste.
Toss in just enough dressing to lightly coat the salad and season with salt and freshly ground black pepper to taste.
Nutrition information per serving of 6:
Calories103
Carbohydrates5 g
Protein1 g
Fat9 g
Saturated fat1 g
Cholesterol0 mg
Sodium18 mg
Calcium22 mg
Dietary fiber1 g
Diabetic exchanges per serving: 1 vegetable, 2 fat.
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