Rainbow Ribbons
Ingredients
- 1 medium bell pepper, red
- 1 medium carrot
- 1 medium squash, summer
- 1 medium cabbage, red
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 ounce Parmesan cheese, shredded
Instructions
- Using a vegetable peeler, slice bell pepper, carrot, and squash into thin ribbons. Thinly slice cabbage.
- Bring a pot of water to boil. Stir in salt, then add veggies; boil for 2-3 minutes until cabbage begins to soften.
- Drain vegetables and rinse with cold water. Add oil, Parmesan, and additional salt to taste. Toss to coat.
- Eat immediately, or refrigerate until ready to serve.
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Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 622mg | Fiber: 5g | Sugar: 9g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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