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Prepped Veggies

Prepped Veggies

Yield 8 servings
Prep time
15 Min
Total time
15 Min
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Dice two red peppers. Put in a baggy and refrigerate.
  2. Remove the tough outer layers of the 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.
  3. Finely dice a jalapeño and put in a small container before refrigerating.
  4. Cut off the majority of the stems of the cilantro, and roughly chop the leaves and place in a small baggy or container. Set aside the cilantro for the next step.
  5. 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 put into a small container. Set aside the green onions for the next step.

Nutrition Facts

Calories

31

Fat

0 g

Sat. Fat

0 g

Carbs

7 g

Fiber

2 g

Net carbs

5 g

Sugar

4 g

Protein

1 g

Sodium

21 mg

Cholesterol

0 mg