Cabbage Slaw

I prepared this recipe with Flank Steak Tacos and Chimichurri Halibut Tacos with Grilled Pineapple-Avocado Salsa for the main course, Baked Black Beans with Chorizo, Grilled Stuffed Jalapenos, and Strawberry-Avocado Salsa with Cinnamon Tortilla Chips for appetizers, Blackberry Margaritas and Fresh Raspberry Lemonade (along with an apple-strawberry wine, a blueberry wine, and a key lime wine) for beverages, and Blueberry Crisp with nonfat vanilla frozen yogurt for dessert for our first Finer Things Book Club meeting ~ they were all a hit!

Yield: 6 servings (serving size: 1/2 cup)
Ingredients:
4 cups shredded cabbage
1 1/2 cups thinly sliced radishes
1/2 cup diagonally cut green onions
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/3 cup chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon ground red pepper

Preparation:
1. Combine first 5 ingredients; toss. Sprinkle with mint, salt, and pepper.

Nutritional Information:
Calories: 81
Fat: 6.9g
Saturated fat: 1g
Monounsaturated fat: 4.9g
Polyunsaturated fat: 0.8g
Protein: 1g
Carbohydrate: 5g
Fiber: 2g
Cholesterol: 0.0mg
Iron: 0.6mg
Sodium: 218mg
Calcium: 36mg