Yields 321g Serving 80g Cal 67 Carb 4.3g Fat 5.2g Protein 1.7g Fiber 0.9g
For us in the desert, it's that time of year when we are breaking out our swimsuits and grilling meat every night. Before you curse our names, talk to me in a month when it's 90 degrees at 6 am. But as for right now, I'm loving these light sides that make me feel like it's July in April. Grill up something quick, add this to your plate, and you'll be getting all the summer vibes.
Add in some good tunes and you'll be breaking out your swimsuit too, even if the high is 50 degrees.
54g Napa Cabbage
50g Shredded Carrots
112g Sugar Snap Peas
10g Green Onions
10g Lemon Juice
30g Olive Oil Mayonnaise
50g Sour Cream
Salt and Pepper to taste
In a medium size bowl, combine the lemon juice, mayonnaise, dill and sour cream. Set the bowl aside and shred the cabbage, carrots and sugar snap peas. Finely chop the green onion. Add the shredded and chopped veggies to the sauce and mix until well coated. Add salt and pepper to your liking.
Adding the veggies to the sauce allows you to add as much or as little as you like. If more veggies are wanted just continue to shed or chop more and add. Doing it this way saves you from making 2 bowls dirty.