Red Cabbage Salad
Not all salads need to be green to be good. When out of lettuce, I reach for the red cabbage. Shredded and tossed with creamy avocado, chewy sweet figs and tart lemon juice and vinegar, you will not believe how good it is until you try it.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon apple cider vinegar
- juice of one lemon
- 2 ripe avocados diced
- 1 head red cabbage shredded
- 2 red and/or yellow bell peppers diced
- 1 medium-sized cucumber diced
- 1 medium-sized onion red yellow or white, diced
- 12 dried figs quartered
- 4 prunes pitted, chopped fine
- Carbohydrate 49.8122325 g
- Cholesterol 0 mg
- Fat 15.36686 g
- Fiber 14.7968496610969 g
- Protein 6.395275 g
- Saturated Fat 2.2368755 g
- Serving Size 1 1 serving (388g)
- Sodium 67.78125 mg
- Sugar 35.0153828389031 g
- Trans Fat 1.1177565 g
- Calories 326 calories
In a small bowl mix apple cider vinegar and lemon juice.Wash and thinly shred cabbage with a sharp knife or food processor (about a quarter of an inch thick or less) and place in a large bowl.Add remaining ingredients and lightly toss together.
