Top with shredded chicken or fried egg for an easy lunch/dinner.
Source: Made Whole - Cristina Curp
1. Slice cabbage wedges as thinly as possible. Combine the shredded cabbages in a large bowl.
2. Add the green onions, basil and cilantro and toss with the cabbage. (You can add matchstick carrots to the mix too). Sprinkle in the salt and toss to combine.
3. Make the dressing: Place lime juice, oil and coconut aminos in small bowl. Add the garlic and ginger and whisk to combine.
4. When ready to serve, pour dressing over cabbage and toss to combine.
Store leftover salad in fridge with a folded paper towel to absorb moisture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 84 | ||
Calories from Fat: 64 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 8mg | 0 % | |
Potassium 112.1mg | 3 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 4.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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