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Red Cabbage Salad with Lime Vinaigrette

Servings: 6


INGREDIENTS

  • 745 g (1 small head) red cabbage - cut into thin ribbons
  • 80 g (5 tbsp) lime juice – freshly squeezed
  • 90 g (6 tbsp) apple cider vinegar (with mother)
  • 100 g (1/2 cup) olive oil

DIRECTIONS

  • 1.   Prepare the red cabbage: remove the outer leaves. Cut in half. Cut out the white “V” shaped inner stem

  • 2.   Using a mandoline slicer or a very sharp knife, cut the cabbage into thin strips

  • 3.   Place the cut cabbage into a deep salad bowl. Pour in the lime juice and apple cider vinegar

  • 4.   With your hands, squeeze and toss the cabbage – do so for about 3 – 4 minutes

  • 5.   Add the olive oil and squeeze and toss the cabbage

  • 6.   Cover salad bowl with cling wrap and refrigerate for a minimum of 3 – 4 hours, to allow the vinaigrette to marinate the red cabbage, before serving. Best results are if refrigerated overnight

  • 7.   This salad can be served at room temperature or cooled in the refrigerator. Toss before serving

  • 8.   The salad will keep well for 3 – 4 days if covered well with cling wrap or placed in an airtight glass container

CORRECTED MACRONUTRIENTS CHART

Macros

Recipe tags: apple cider vinegar, banting, cruciferous vegetable, cruciferous vegetable salad, detox, detox salad, diabetic, gluten free, gluten free coleslaw, grain free, high fat, insoluble fiber, keto, keto coleslaw, keto salad, ketogenic, ketogenic coleslaw, ketogenic salad, LCHF, LCHF coleslaw, LCHF salad, lime juice, low carb, low carb coleslaw, low carb salad, paleo, PCOS, raw vegan salad, red cabbage, red cabbage coleslaw, sugar free, sugar free coleslaw
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  • By Angela Wilkes
  • Cuisine: American
  • Category: Salads
  • Created: December 30, 2017

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