| 3-4 cups thinly sliced napa cabbage |
3/4 cup |
$1.29 per pound
|
$0.27 |
| 2-3 scallions, cut in length-wise slivers |
5/8 scallions |
$1.09 per cup
|
$0.10 |
| 1 stalk celery cut in thin slices |
1/4 stalk |
$1.99 per pound
|
$0.04 |
| 1 small carrot, shredded with the veggie peeler |
1/4 carrot |
$1.49 per pound
|
$0.04 |
| 1/2 small red bell pepper, cut in thin slivers |
1/8 bell pepper |
$3.29 per pound
|
$0.07 |
| 2 tbs. chopped cilantro |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| Dressing; 1 1/2 tbs. sugar |
1 1/8 teaspoons |
n/a
|
|
| 1/3 cup cider or rice wine vinegar |
1 tablespoon |
$1.99 per 1/2 gallons
|
$0.02 |
| 2 tbs. sesame oil |
1 1/2 teaspoons |
$4.99 per 7 1/3 fluid ounces
|
$0.17 |
| 1 tbs. lite soy sauce |
3/4 teaspoon |
$2.59 per 10 fluid ounces
|
$0.03 |
| 1 tbs. fresh lime juice |
3/4 teaspoon |
$1.49 per 15 fluid ounces
|
$0.01 |
| 1 tsp. ginger powder |
1/4 teaspoon |
$2.39 per ounce
|
$0.04 |
| Total per Serving |
$0.83 |
| Total Recipe |
$3.34 |
Suggestions?