Saturday, February 1, 2014

Oriental Cabbage and Cranberry Salad

I made this to go with the Sweet and Sour Garlic Chicken.  It really tastes 'oriental'.  We liked it!
Oriental Cabbage and Cranberry Salad

1 10oz package shredded cabbage
4 scallions, sliced
1 tbsp sesame oil
1/4 cup reduced sodium soy sauce
1 tbsp rice vinegar
1 tbsp sugar
1/3 cup dried cranberries
sprinkle of sesame seeds (optional garnish)

1. In a small bowl, whisk together the oil, soy sauce, vinegar and sugar.

2. In a large bowl combine cabbage, scallions, and cranberries. Pour dressing over everything, and toss well. Cover and refrigerate for at 1-3 hours before serving. Toss again just before serving. Garnish with optional sesame seeds

Number of servings (yield): 6

Calories: 67 Fat: 2.5 Protein: 1.5

Entire recipe makes 6 servings
Serving size is about 3/4 cup
Each serving = 2 Points +


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