Shopping List | Main Day Prep | Main Day Meals

Week 10 Prepped Veggies

Yield 4 servings
Prep time
15 Min
Total time
15 Min

Ingredients

Instructions

  1. Remove the tough outer layers of the green cabbage. Cut off the base stem of the cabbage and quarter the cabbage. Cutting diagonally around the rest of the root at the bottom, remove the rest of the stem pieces. Slice the cabbage in the short direction to create thin strips for the slaw, put in baggy, and store in the refrigerator.
  2. For the celery, remove the bottom white part and cut off the very tops. Run your knife through the flesh all the way down the long part 2-3 times to create long, thin strips and then finely dice those strips. Place in a separate baggy and refrigerate.
  3. Take your bunch of washed cilantro (or parsley) and chop off the stems. Rough chop the cilantro leaves and store in a container or baggy.
  4. Cut off the bottom 1/2” of the washed green onions by the white roots. Slice the rest of the stalks into thin pieces and refrigerate.

Nutrition Facts

Calories

64

Fat

0 g

Sat. Fat

0 g

Carbs

15 g

Fiber

6 g

Net carbs

8 g

Sugar

8 g

Protein

3 g

Sodium

71 mg

Cholesterol

0 mg