Low Carb Red Cabbage, Mint, and Granny Smith Apple Slaw
Try this Low Carb Red Cabbage, Mint, and Granny Smith Apple Slaw recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1/4 cup fresh mint chopped
- 2 cups raw granny smith apples chopped or cut into matchsticks
- 8 cups shredded red cabbage
- 1/4 cup avocado oil (any light salad oil will work)
- 1 tbsp granulated sugar substitute (honey for paleo)
- Carbohydrate 0.285265750737269 g
- Cholesterol 0 mg
- Fat 0.0166440000478381 g
- Fiber 0.158090004848446 g
- Protein 0.0779095002237956 g
- Saturated Fat 0.00435480001251654 g
- Serving Size 1 1 one cup serving (6g)
- Sodium 0.840625001987519 mg
- Sugar 0.127175745888823 g
- Trans Fat 0.0027360000078638 g
- Calories 2 calories
Cut your apples first and toss them with the lemon juice to prevent browning. Combine the apples, cabbage, and fresh mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, and sweetener. Pour the dressing over the slaw and toss well to coat.This recipe will keep for 3 or 4 days in the fridge, but looks prettiest in the first hour or two, before the red color seeps into everything. So if you're bringing it to a party or serving it to guests, don't dress it until right before serving.
