Prepped Veggies
Yield 8 servings
Prep time
20 MinTotal time
20 MinIngredients
Instructions
- Cut the ends of the onion off and cut the onion in half. Remove the outer skin and slice the two onions into half moon strips. Run the knife the other way to dice the onions. Put in a baggy and refrigerate.
- Remove the tough outer layers of the napa cabbage. Cut off the bottom off 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 or you could feed into the food processor using your shredder disc attachment. Put half in a gallon baggy, and the other half in a separate gallon baggy.
- 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.
- Using a damp paper towel, wipe the dirt off the mushrooms. Slice into thin slices. Refrigerate in a baggy.
Nutrition Facts
Calories
58Fat
0 gSat. Fat
0 gCarbs
13 gFiber
4 gNet carbs
8 gSugar
7 gProtein
4 gSodium
25 mgCholesterol
0 mg
