We need to talk about this Red Cabbage Salad Easy Vegan Recipe. This is proof that the simplest components can yield the most delicious results. This, my friends, is what summer fantasies are made of!
Simple Healthy Slaw Recipe by COOKIE + Kate
Combine inexpensive cabbage, which is high in antioxidants, with carrots, a low-cost root vegetable that is high in beta carotene. Drizzle a basic, garlicky lemon dressing over the salad (no mayonnaise or vinegar here). Add some freshly toasted seeds to the mix for added texture and savory taste. It makes a huge difference to toast them.
Ta-da! You have a colorful coleslaw that’s bursting with a fresh flavor and amazing health benefits.
Red Cabbage Salad Easy Preparation Tips
It is easier to slice cabbage on a mandoline than with a sharp knife, but it certainly can be done. Be careful either way. If you’re in a hurry, buy a 12-ounce bag of pre-shredded slaw mix at the store.
For the prettiest shredded carrots, use a julienne peeler or spiralizer. If you don’t have one of those, a plain old box grater or the grating attachment on your food processor should work pretty well. Or, grab a bag of shredded carrots at the store!
Last but not least, we use three-fourths of a cup of mixed seeds here, but you could definitely get by with less. Whichever seeds you use, and however much you use, don’t skip the toasting step! Just keep an eye on those little seeds because they can turn too toasty in a blink.
Other recipes you might like to try: Peanut Butter Cookies Keto, Homemade Keto Caesar Salad Recipe, Keto Grilled Chicken Salad Recipe
Red Cabbage Salad Easy Vegan Recipe
Ingredients
- 2 cups purple cabbage finely sliced (one small cabbage will be more than plenty)
- 2 cups green cabbage finely sliced (one small cabbage will be more than plenty)
- 2 cups shredded carrots
- ¼ cup fresh parsley chopped
- Up to ¾ cup mixed seeds
Lemon Dressing
- ¼ cup olive oil
- 2-3 tbsp lemon juice to taste
- 1 clove garlic pressed or minced
- ½ tsp ground cumin
- ½ tsp salt
Instructions
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In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
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Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
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To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.
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Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.
Notes
Nutrition Facts
Total Fat 11.9g | Saturated Fat 1.6g | Sodium 258mg
Total Carbohydrate 7.2g | Dietary Fiber 3.7g | Total Sugars 3.1g
Protein 3.5g | Calcium 142mg | Potassium 141mg
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