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Yield: Serves 6. Each serving: 1 cup.
Recipes
Red Slaw
| Nutrition Information | |
| Calories: | 126 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 140mg |
| Carbohydrates: | 28g |
| Dietary Fiber: | 3g |
| Sugars: | 12g |
| Protein: | 2g |
| Vitamin A: | 1322iu (26%) |
| Vitamin C: | 30.7mg (51%) |
| Calcium: | 37mg (3%) |
| Iron: | 0.8mg (4%) |
Cabbage contains a long list of phytochemicals such as indoles, flavonoids, and isothiocyanates.
4 cups shredded red cabbage
1 bunch fresh beets and greens
1/4 cup red onion, diced
2 Tbsp Italian nonfat dressing
1 teaspoon sugar
1 tablespoon flavored vinegar
Wash, peel and shred the raw beets and place into a large mixing bowl with the shredded cabbage.
Wash the beet greens, chop them fine and add them to the mixing bowl.
Add the red onion, Italian dressing, flavored vinegar and sugar. Mix well and chill for several hours.
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