Coleslaw with Spring Cabbage

Coleslaw originated from the Dutch term ‘koolsla’, which means ‘cabbage salad’. It has been popularized around the world and is often served as a refreshing side dish.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Coleslaw with Spring Cabbage

Cooking Method: Mixing Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Spring cabbage
• 2 medium Carrots
• 1 small Red onion
• 1 medium Apple
• 4 tablespoon Mayonnaise
• 2 tablespoon Lemon juice
• 1 tablespoon Honey
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Shred the spring cabbage, carrots, red onion, and apple.
2. In a large mixing bowl, combine the shredded vegetables and apple.
3. In a separate small bowl, whisk together mayonnaise, lemon juice, honey, salt, and black pepper.
4. Pour the dressing over the shredded vegetables and toss until well coated.
5. Let the coleslaw rest in the refrigerator for at least 30 minutes before serving.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 12g4%

Sugars 8g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.