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Cabbage Slaw

Cabbage Slaw

Yield 8 servings
Prep time
10 Min
Total time
10 Min
Cook modePrevent screen from turning off

Ingredients

Dressing

Instructions

  1. Remove the tough outer layers of the napa cabbage. Cut off the bottom off of the cabbage and quarter the cabbage. Cutting diagonally around the rest of the root at the bottom, remove the rest of the stem pieces. Slice the cabbage in the short direction to create thin strips for the slaw. Put half in a gallon baggy, and the other half in a separate gallon baggy.
  2. For the purple cabbage, cut the cabbage in half and reserve half for another day. Remove the tough outer layers of the remaining halved purple cabbage. Cutting diagonally around the rest of the root at the bottom, remove the rest of the stem. Slice the cabbage in the short direction to create thin strips for the slaw, and put in one of the gallon baggies for the slaw. Store both baggies in the refrigerator. You can keep the other half in the drawer for up to a month.
  3. In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, garlic, cayenne, salt and pepper. Cover and refrigerate.

Nutrition Facts

Calories

96

Fat

6 g

Sat. Fat

1 g

Carbs

11 g

Fiber

2 g

Net carbs

9 g

Sugar

7 g

Protein

2 g

Sodium

170 mg

Cholesterol

0 mg