For the Cole Slaw:
12 ounces packaged, shredded cabbage (green, purple, or a combination)
1 medium cucumber (thinly sliced)
1 medium bell pepper (red or green), thinly sliced
5 medium green onions (sliced)
12 fresh basil leaves (thinly sliced) OR 1 teaspoon dried basil (crumbled)
For the Dressing:
1/4 teaspoon crushed red pepper flakes
1 medium garlic clove, minced
3 tablespoons white or cider vinegar
1/2 teaspoon sugar (granulated)
1 tablespoon soy sauce (lowest sodium available) PLUS
1 teaspoon soy sauce (lowest sodium available)
1 teaspoon olive oil (extra virgin preferred) or sesame oil
In a large salad bowl, toss together the cabbage, cucumber, bell pepper, green onions and basil.
In a small bowl, whisk together the dressing ingredients.
Pour the dressing over the slaw, tossing to coat.
Per serving: 1g fat, 0g saturated fat, 107mg sodium, 2g fiber, 4g sugar, 2g protein
Recipe courtesy of the American Heart Association.