Purple Cabbage Slaw
This recipe is light and fresh, and the perfect accompaniment to most Summer dishes
Ingredients
- 20 oz Purple cabbage core removed and shredded
- 9 oz Snap peas sliced on a bias
- 1 oz Green onion stalks sliced on a bias
- 15 g Jalapeno pepper seeds removed and minced
- 3 tbsp Extra Virgin Olive Oil
- 5 tbsp Fresh lime juice
- 2 tsp Ground coriander
- 1 1/2 tsp Ground cumin
- 1 1/2 tsp Salt
- 1/2 tsp Fresh cracked black pepper
Instructions
- In a small airtight container, combine the olive oil, lime juice, salt, pepper, cumin, and coriander. Mix vigorously until well combined.
- Place the shredded cabbage in a large mixing bowl along with the snap peas (reserving the garnish pieces), green onion, jalapeno, and dressing. Mix to combine and coat all of the vegetables with the dressing
- Transfer to a serving bowl and garnish with the halved snap peas
Nutrition
Calories: 119kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 611mgPotassium: 368mgFiber: 4gSugar: 6gVitamin A: 1604IUVitamin C: 87mgCalcium: 77mgIron: 2mg
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