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Olivia

Coleslaw Salad

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No mayo coleslaw with fresh purple and white cabbage, carrots, and parsley in a light lemon olive oil dressing for everyday balance.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Calories: 94
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups purple cabbage shredded
  • 2 cups white cabbage shredded
  • 1 large carrot grated
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Mixing Bowl
Mixing Bowl
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Mixing bowl
Mandolin Slicer
Mandolin Slicer
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vegetable slicer

Cooking Instructions
 

  1. Combine purple cabbage and white cabbage in a bowl.
  2. Add grated carrot to the bowl.
  3. Pour olive oil over the vegetables.
  4. Add lemon juice and apple cider vinegar.
  5. Season with salt and black pepper.
  6. Toss well until evenly coated.
  7. Garnish with chopped parsley before serving.

Nutrition

Calories: 94kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 32mgPotassium: 241mgFiber: 2gSugar: 4gVitamin A: 3707IUVitamin C: 43mgCalcium: 43mgIron: 1mg

Notes

Let sit for 5 minutes to soften the cabbage slightly.
Adjust lemon juice for added brightness.
Serve chilled for best texture.

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