Simmer Splenda, lime juice, salt, and pepper flakes in a saucepan over medium until syrupy, about 4 minutes; cool.
Toss pineapple, cabbage, onion, mint, and lime zest together in bowl. Drizzle with cooled syrup and toss to coat.
Adapted from recipe in Cuisine At Home, Dec, 2007
Each (app 3/4 cup) serving contains an estimated:
Cals: 37, FatCals: 3, TotFat: ~~lt1g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 100 mg, K: 115mg
TotCarbs: 9g, Fiber: 1g, Sugars: 4g
NetCarbs: 8g, Protein: 1g
I served this with Asian wraps for a light dinner.
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 4|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.5mg||0 %|
|Potassium 117.5mg||3 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 13.2g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 56
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