- 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
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.
Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 622mg | Fiber: 5g | Sugar: 9g