SERVES 4 – 6
This Vietnamese salad has a little kick; to tone down the heat, use less chili garlic sauce. Make a meal of it by serving with sliced, grilled chicken breast. Lutein is abundant in greens, cabbage included, so you may be doing your eyes a favor.
2 teaspoons red chili garlic sauce
⅓ cup rice wine vinegar
2 teaspoons soy sauce
1 tablespoon minced fresh ginger
¼ teaspoon minced garlic
3 tablespoons sesame oil
6 cups shredded green cabbage
2 carrots, chopped or julienned
3 tablespoons freshly shredded
cilantro leaves, plus more for garnish
¾ cup bean sprouts
1 small red onion, chopped
¼ cup roasted peanuts, finely chopped
Whisk the first five ingredients in a large bowl, then slowly whisk in the oil. Add the cabbage, carrots, cilantro, bean sprouts, and red onion. Toss and marinate for an hour or more. Garnish with the peanuts and cilantro when ready to serve.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 215 |
| Protein: | 6 g |
| Fiber: | 5 g |
| Fat: | 14 g |
| Saturated fat: | 2 g |
| Sodium: | 219 mg |
| Vitamin A: | 5,215 IU |
| Vitamin C: | 41 mg |
| Vitamin E: | 2 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 2,609 µg |
| Lutein and zeaxanthin: | 448 µg |