Italian Squash and Red Cabbage
Make a colorful, zippy side dish in minutes with red cabbage and yellow squash. Vegan, gluten-free, and maybe oil-free, depending on the dressing you choose. Just 79 cents a serving using organic ingredients.
| Servings | Prep Time |
| 2people | 8minutes |
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Ingredients
- 1cup red cabbagecut into thin shreds about 2 inches long
- 1cup summer squashcut into half-moons
- 2tablespoons Italian dressing
Instructions
- Put shredded red cabbage in the bottom of a microwave-safe container and top with summer squash. Cover and microwave on high for 4 minutes. (See notes for the steaming option.)
- Toss vegetables with Italian dressing, taste, and adjust seasonings. Serve warm or chill and serve cold. Keeps refrigerated for five days.
Recipe Notes
- If you don’t have access to a microwave or if you’d rather not use one, steam the vegetables in a covered pot with a steamer basket and a little water. Bring the water to a boil and then steam for 5 minutes. Drain before adding dressing.
- You could use a vinaigrette instead of Italian dressing, but the herbs in the Italian dressing add extra zest to this simple side dish. Newman’s Own Tuscan Italian is a good organic choice. Just check the label to make sure it doesn’t have Parmesan, Romano, or other cheese.
- You could use green zucchini for the same flavor but without the high-contrast color pop.
Nutritional Information for Italian Summer Squash and Red Cabbage
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