Recipe from Family Circle
Prep Time: 15 mins
see savings1/2 cupsliced almonds
see savings1small head nappa cabbage (about 2 pounds), rinsed, loose leaves dicarded
see savings1 cupshredded carrots
see savings1 cuploosley packed basil leaves, rinsed and sliced into thin ribbons
see savings8 ouncessugar snap peas, trimmed
see savings1/3 cuprice vinegar
see savings2 tablespoonsreduced-sodium soy sauce
see savings1 tablespoonsugar
see savings2 teaspoonssesame oil
see savings1/4 teaspoonsalt
see savings1/4 cupvegetable oil
Place almonds in a small nonstick skillet. Toast over medium-high heat for 4 minutes, shaking pan, until lightly browned. Remove from heat; set aside.
Trim cabbage. Cut lengthwise into quarters, then crosswise into thin shreds; put in a large bowl. Add carrots, basil and peas. Toss to combine.
Per Serving: cal. (kcal) 158, Fat, total (g) 11, chol. (mg) 0, sat. fat (g) 1, carb. (g) 9, fiber (g) 3, pro. (g) 4, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet