Fresh Cabbage and Tomato Salad
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Your children will love vegetables made this way.
Nutrition Facts
| Serving Size | 1 cup |
| Calories | 41 |
| Total Fat | 1 g |
| Saturated Fat | Less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 88 mg |
Servings and Times
| Servings | 8 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Head cabbage, sliced thinly | 1 small |
| Tomatoes, cut in cubes | 2 medium |
| Radishes, sliced | 1 cup |
| Salt | ¼ teaspoon |
| Olive oil | 2 teaspoons |
| Rice vinegar (or lemon juice) | 2 tablespoons |
| Black pepper | ½ teaspoon |
| Red pepper | ½ teaspoon |
| Fresh cilantro, chopped | 2 tablespoons |
- Directions
- In a large bowl, mix together the cabbage, tomatoes, and radishes.
- In another bowl, mix together the rest of the ingredients and pour over the vegetables.
