Citrus Slaw
Another simple summer side. An easy but delicious citrus slaw recipe.
10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 53 |
| Fat: | 0 g |
| Carbohydrates: | 13 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 416 mg |
| Fiber: | 4 g |
| Sugars: | 7 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 2 cup2 cup2 cup shredded Green Cabbage
- 2 cup2 cup2 cup Red Cabbage, shredded
- 1 cup1 cup1 cup Carrots, shredded
- 0.25 cup0.25 cup0.25 cup Apple Cider Vinegar
- 1 whole1 whole1 whole Lime Juice
- 1 whole1 whole1 whole Jalapeño, deseeded and minced
- 2 cloves2 cloves2 cloves Garlic, chopped
- 0.5 cup0.5 cup0.5 cup Cilantro, chopped
- 0.5 tsp0.5 tsp0.5 tsp Honey, optional
- 1 tsp1 tsp1 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Ground Fresh Black Peppercorns
- 0.25 tsp0.25 tsp0.25 tsp Chili Powder
- 0.25 tsp0.25 tsp0.25 tsp Ground Cumin
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all of the dressing ingredient in a bowl and whisk together.
- Shred the cabbage and carrots in a food processor or with a knife.
- Mix all ingredients together and store in the refrigerator.
- Let it sit for a minimum of 30 minutes before serving.
Notes
*I think the small amount of honey helps cut some of the harshness from the apple cider vinegar but it’s not required.
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