Teriyaki sauce and citrus vinaigrette make a speedy dressing for crunchy, colorful cabbage, bell pepper and cucumber.
cups finely sliced Chinese (Napa) cabbage
medium red bell pepper, sliced into thin slices
medium cucumber, seeded, sliced into thin slices
cup citrus vinaigrette dressing
tablespoons low-sodium teriyaki sauce
In large bowl, mix cabbage, bell pepper and cucumber.
In small bowl, mix dressing and teriyaki sauce. Pour over cabbage mixture; toss to coat. Refrigerate at least 30 minutes before serving.
If low-sodium teriyaki sauce is not available, you can use low-sodium soy sauce.
You can use English or seedless cucumbers instead of regular cucumbers. They are more expensive, but they don't need to be seeded.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.