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Prepped Veggies

Prepped Veggies

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

Ingredients

Instructions

  1. 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 in a larger baggy or container.
  2. Remove the corn from the heads of corn. Refrigerate.
  3. 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.
  4. Cut the red onion in small strips to form half moons. Put in a baggy and refrigerate.
  5. Cut off the majority of the stems of the cilantro, and roughly chop the leaves and place in a small baggy or container before refrigerating.

Nutrition Facts

Calories

59

Fat

1 g

Sat. Fat

0 g

Carbs

13 g

Fiber

2 g

Net carbs

11 g

Sugar

5 g

Protein

2 g

Sodium

22 mg

Cholesterol

0 mg