Directions:
- In a large skillet, saute the peppers, zucchini and carrots in oil for 5 minutes. Add the cabbage, salt and pepper; saute 1 minute longer.
- In a small bowl combine vinegar and water; pour over the vegetables. Cook and stir for 2-3 minutes or until heated through. Sprinkle with sesame seeds; cook and stir 1 minute longer. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.18 Kcal (244 kJ) | ||
| Calories from fat | 13.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 2% | |
|---|---|---|---|
| Sodium | 108.39mg | 5% | |
| Potassium | 344.78mg | 7% | |
| Total Carbs | 10.07g | 3% | |
| Sugars | 5.09g | 20% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 1.75g | 3% | |
| Vitamin C | 90mg | 150% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.8mg | 4% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 38.83 Kcal (163 kJ) | ||
| Calories from fat | 8.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.97g | 2% | |
|---|---|---|---|
| Sodium | 72.34mg | 5% | |
| Potassium | 230.11mg | 7% | |
| Total Carbs | 6.72g | 3% | |
| Sugars | 3.4g | 20% | |
| Dietary Fiber | 2.2g | 13% | |
| Protein | 1.17g | 3% | |
| Vitamin C | 60.1mg | 150% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.5mg | 4% | |
| Calcium | 36.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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