The Food Coach

Free Healthy Recipe - Red cabbage and fennel coleslaw

Dairy free, Gluten free, Low carbohydrate, Low sugar, Wheat Free

I love a winter coleslaw - especially served with baked sweet potato, grilled chicken, or with a piece of cheese and crusty rye bread for a quick and easy lunch. This salad is gloriously quick and easy very delicious.

Ingredients
1 Cup Red cabbage, shredded
1 Baby fennel shredded

copyright Brett Stevens

Method

Toss the cabbage, and fennel together in a bowl.
Combine the olive oil, umeboshi vinegar, apple cider vinegar and mustard and mix thoroughly through the vegetables.

Variation: If umeboshi vinegar is not available use lemon juice, or brown rice vinegar and salt instead.

Add some protein with: hummus and brown rice, canned sardines, cooked
chickpeas, or a sprinkling of pumpkin seeds

Makes 2 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time:
Ready in: 15 mins


Suitable for:
Salad

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Nutritional Information - Per Serve
Kj 1117 kj
Calories 267 kcal
Fat 27 g
Saturated Fat 4 g
Total Carbohydrate 3 g
Total Protein 1 g
Fibre 3 g