This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Cups of Fruits and Vegetables per Serving: 1
- ½ tsp. garlic powder
- 2 ½ Tbsp. cider vinegar
- 1 Tbsp. water
- ½ tsp. ground cumin
- ½ tsp. dry leaf oregano
- ½ cup chopped cilantro
- 4 tsp. vegetable oil
- 2 tsp. sugar
- ½ tsp. salt
- ½ to 1 medium jalapeno seeded and chopped
- 4 cups finely shredded green cabbage
- 1 cup chopped green onions
- 1 cup thin strips of red bell pepper OR canned roasted red peppers
- 1 cup cooked yellow corn
Combine in a small bowl all salad dressing ingredients and mix well. In a large bowl, mix shredded cabbage, onion, red pepper and corn. Add salad dressing and toss well. Cover and chill for about 1 hour prior to serving.
Each serving provides: An excellent source of vitamin C, and a good source of vitamin A, folate and fiber.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) standards that maintain fruits and vegetables as healthy foods.
|Nutritional Information per Serving|
|Calories: 76||Carbohydrates: 12g|
|Total Fat: 3.1g||Cholesterol: 0mg|
|Saturated Fat: 0.3g||Dietary Fiber: 3g|
|% of Calories from Fat: 33%||Sodium: 207mg|