Zesty Cabbage and Carrot Citrus Slaw [Phase 1]
May 20, 2016
- Prep: 10 mins
- Yields: 6 Servings
Directions
Slice the cabbage in half and core (take out the tough center core) Working with one half first, slice the cabbage into long "strips" if you have a larger cabbage you may want to cut the strips in half for a more manageable bite. Place the sliced up cabbage in a large bowl.
Next peel the outer part of the carrots and toss, then using the food peeler work your way to the center of the carrot by peeling ribbons of carrot into the bowl with the cabbage. This is a time consuming part, so if needed you could use a food processor with a shredding attachment and do that instead. Add in the cilantro and green onions.
Once the carrot is peeled prepare the dressing. In a small bowl add the remaining ingredients and mix well.
Drizzle the dressing over the prepped vegetables, toss well and serve.
Additionally you could add some red cabbage to this by reducing the green cabbage amount by half. Also to change up the taste swap out the chili powder and cayenne for cumin instead. I think this would make a nice lunch salad too by adding 4-5 oz of protein as well!
Protein: 0 Fat: 1/3 Veg: 1.5 Fruit: 0
Ingredients
1 small head of cabbage or 1/2 large head
3 large carrots
1 handful of cilantro, chopped
3 stalks of green onions, sliced
3 garlic cloves, diced
4 tbsp olive oil
1 large naval orange (juiced)
2 limes (juiced)
1/2 tbsp course sea salt
1 tsp chili powder
dash of cayenne (optional)
