Prepped Veggies
Yield 8 servings
Prep time
20 MinTotal time
20 MinIngredients
Instructions
- Cut the red onion in small strips to form half moons. Put half in a baggy, and dice the other half before putting the rest in a separate baggy and refrigerating.
- 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.
- Slice the bell peppers, after removing the seeds, stem, and pith. Put in a baggy before refrigerating.
- 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.
- Cut off the bottom 1/2” of the washed green onions by the white roots. Slice the rest of the stalks into thin pieces, put in a baggy, and refrigerate.
Nutrition Facts
Calories
51Fat
0 gSat. Fat
0 gCarbs
12 gFiber
3 gNet carbs
8 gSugar
7 gProtein
2 gSodium
32 mgCholesterol
0 mg
