In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
2 tangerines or oranges
1 tablespoon fresh lemon juice
1 teaspoon olive oil
4 cups red cabbage, shredded
1 large red onion, cut into thin slivers, about 1 cup
1 tablespoon sugar
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground peppercorn blend
1 tablespoon minced fresh cilantro leaves
Finely zest 1/2 tsp of the rind from one of the tangerines; set aside.
Peel the tangerine. Then, remove the peel of the fruit and remove the seeds over a bowl to catch the juice. Reserve the juice.
Place the peeled fruit in a bowl and set aside.
In large nonstick skillet combine 1 tablespoon of the tangerine juice, lemon juice and oil.
Bring to a boil.
Add cabbage and onion.
Reduce heat.
Cook, covered, over medium heat for 3-5 mins or until cabbage is slightly wilted, but still crisp, stirring occasionally.
Stir in tangerine zest, fruit, and cilantro.
