Extending the Healing Ministry of Christ
S P EC I AL FEATU R E
Overview: Yield: 4 servings Cooking Time: 0 minutes Prep Time: 15 minutes Total Time: 15 minutes
Ingredients: 3 c. red cabbage, shredded 3 c. green cabbage, shredded 1 c. red bell pepper, thinly sliced 1 c. edamame beans, cooked and cooled 1 c. fresh carrot, julienned 1 c. scallions, ½-inch bias cut ½ pear, thinly sliced
Summer Scallion Vegetable Slaw Recipe THE SUMMER SEASON IS A GREAT TIME TO INTRODUCE SIMPLE AND LIGHTER MEALS TO YOUR TABLE, BUT WITHOUT SKIMPING OUT ON THE NUTRIENTS YOU NEED TO KEEP YOU ACTIVE WHILE YOU’RE ON THE GO. A QUICK BUT FLAVORFUL SALAD IS A GREAT WAY TO DO THAT.
For the vinaigrette dressing: ½ c. rice vinegar 1 Tbsp. fresh ginger, minced 1 Tbsp. fresh garlic, minced 2 Tbsp. shallots, minced 2 tsp. soy sauce 1 tsp. sesame oil
Instructions: Follow the prep technique next to each ingredient. Combine all ingredients for dressing and blend well. In a large bowl, combine salad ingredients and fold in the dressing. Refrigerate at least 10 to 15 minutes before serving.
The surprising addition of fresh pear lifts
overall health — and a tasty way to deliver
Nutritional Data:
the flavor profile of this salad from coleslaw
good nutrition. The dressing is a uniquely
into a special dish. With more research
Asian combination of sweet, hot, salty and
pointing toward the benefits of cruciferous
sour that can be used at many other meals.
calories 127, fat 3g, sat fat 0.21g, cholesterol 0mg, sodium 150mg, carbohydrates 21g, fiber 7g, sugars 10g, protein 6g
vegetables, a serving of this cabbage-rich
Bright green soybean edamame can be found
salad will help your heart, cholesterol and
precooked in your grocer’s freezer section.
26 AUGUST 2021
Created by Edwin Cabrera, Copyright © AdventHealth Press
Visit LakeUnionHerald.org
