Springtime Vegetable Coleslaw

Coleslaw originated from the Dutch word ‘koolsla’, which means ‘cabbage salad’. It became popular in the United States in the late 18th century.

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: 11.

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Easy

Springtime Vegetable Coleslaw

Cooking Method: Mixing Cuisine: American, Vegetarian 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: Spring

Ingredients

Servings

• 2 cup Cabbage
• 2 medium Carrots
• 1 cup Radishes
• 1 cup Red bell pepper
• 4 stalks Green onions
• 0.5 cup Fresh parsley
• 2 tablespoon Fresh dill
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. Shred the cabbage and carrots into thin strips.
2. Slice the radishes, red bell pepper, and green onions.
3. Chop the fresh parsley and dill.
4. In a large mixing bowl, combine the shredded cabbage, carrots, radishes, red bell pepper, green onions, parsley, and dill.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
6. Pour the dressing over the vegetables and toss to coat.
7. Let the coleslaw rest in the refrigerator for at least 30 minutes before serving.
8. 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 6g

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.