1. Remove any tough outer leaves from the cabbage.
2. Trim the core and any tough stems from the cabbage and thinly slice.
3. Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.
4. Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 24 (39%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 356.7mg||12 %|
|Potassium 236.3mg||6 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 7g|
|Protein 1.5g||2 %|
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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: 62
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