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Simple Slaw

Other

Contributed by: BMC Teaching Kitchen

Red Cabbage and Carrot slaw on a white plate

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Crunchy, fresh and colorful, this slaw makes a delicious side dish. You can also mix it into a salad, bean dish, or grain (such as rice). The dressing on this slaw is oil-based with a note of garlic and lemon. If you prefer a creamy slaw, see the note below for an easy substitution.

Serves:
4 servings
Total Time:
15 minutes
Prep Time:
15 minutes
Cook Time:
0 minutes

Ingredients


Cabbage - ½ of a small cabbage (2 cups, sliced), green or purple Carrots - 2 large Garlic - 1 clove Oil - 2 Tablespoons olive, canola or vegetable oil Lemon_Juice - 1 ½ Tablespoons Cumin - ½ teaspoon, ground (optional) Salt - ¼ teaspoon

Instructions

Step 1
Rinse the cabbage and peel and rinse the carrots.
Step 2
Slice the cabbage and grate or chop the carrots. Add to a bowl.
Step 3
Mince the garlic.
Step 4
Combine the garlic, oil, lemon juice, cumin and salt in a small bowl and whisk to combine. Pour over the cabbage mixture. Serve immediately or store for up to 3 days in the refrigerator.

Notes

To make a creamy dressing, substitute the oil with mayonnaise or lite mayonnaise. Note that this will add additional sodium, so if desired, skip the salt.

Nutrition Information

Calories:
88 Calories
Fat:
7
Saturated Fat:
1
Carbohydrates:
Net Carb: 7
Dietary Fiber:
2
Protein:
1
Sodium:
180