“Cooking Light magazine, Aug. 2007. This from Olga Fuste who wrote "Diabetic Cooking for Latinos" published by the ADA. This recipe goes well with rice and beans and fish tacos according to the blurb in the magazine. A serving size is 3/4 of a cup according to the recipe notes. If you use pre-shredded carrots and cabbage, this comes together in a snap.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a large bowl.
  2. Combine juice and remaining ingredients, stirring well with a whisk.
  3. Drizzle juice mixture over cabbage; toss well to combine.
  4. Cover and chill 15 minutes.

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