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–+ servings

Purple Cabbage Slaw

Vegan, Vegetarian
This recipe is light and fresh, and the perfect accompaniment to most Summer dishes
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Outdoor, Salad, Side Dish
Servings 6
Diet Vegan, Vegetarian

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
Keyword asian noodle salad, cabbage, coleslaw, lime, peas, side, vegan, vegetables
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