Orange and Ginger Salad
Recipe: #15329
October 28, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Celery, Cabbage, Onions, Diabetic, Fat Free, Gluten-Free, Heart Healthy, Kosher Low Calorie, Low Carbohydrate, Low Cholesterol, Low Glycemic, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Out of Better Homes and Gardens Diabetic Living booklet. I think it would be very refreshing. Times are an estimate. It was suggested it be served with soy and sesame chicken legs."
Original is 4 servings
Ingredients
- SALAD
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- DRESSING
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Nutritional
- Serving Size: 1 (108.9 g)
- Calories 113.8
- Total Fat - 1.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 33.9 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 1.5 g
- Sugars - 3.4 g
- Protein - 2.2 g
- Calcium - 34.9 mg
- Iron - 0.9 mg
- Vitamin C - 25.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Shred cabbage.
Step 2
Trim snow pea sprouts.
Step 3
Coarsely grate carrot.
Step 4
Finely slice celery on the diagonal.
Step 5
Slice spring onions (scallions) thinly on the diagonal.
Step 6
Put all the salad ingredients into a bowl and lightly toss together. Put on the dressing just before serving.
Step 7
For the dressing, finely chop or grate garlic clove and finely grate ginger.
Step 8
Put all the ingredients into a screw top jar seal and shake.
Tips
No special items needed.
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