1 16-ounce can crushed pineapple
¼ cup rice wine vinegar
8 tablespoons Benefiber®*
4 cups shredded bok choy or Chinese cabbage
1 cup shredded carrots
½ cup chopped cilantro
Make the dressing: Pour ¼ cup of the juice from the pineapple into a cup or bowl; add the vinegar and Benefiber, and stir well.
Drain the remaining juice from the pineapple and discard. Combine the pineapple, cabbage, carrots and cilantro in a serving bowl and toss with the dressing.
Yield: 4 servings
With Benefiber®
| Calories | 128 |
| Fat | 0.3g |
| Saturated Fat | 0g |
| Carbohydrates | 29.3g |
| Fiber | 5.9g |
| Protein | 1.9g |
| Cholesterol | 0mg |
| Sodium | 61mg |
*Read product label before recipe preparation.