Did you know cabbage has more vitamin C than oranges? It also supplies essential minerals, including iodine, sulfur, calcium, magnesium and potassium. This fresh coleslaw features both red and green cabbage for a light, flavorful summer side dish that pops with color.
Hydration factor: Cabbage is a cruciferous veggie that contains 92 percent water.
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Two-Cabbage Coleslaw with Lemon-Cilantro Vinaigrette
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Ingredients
- 1½ pounds green cabbage (thinly sliced/shredded; about 4 cups)
- 1½ pounds red cabbage (thinly sliced/shredded; about 4 cups)
- 6 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons Dijon mustard minced
- 2 tablespoons minced fresh cilantro
- 3 tablespoons pure maple syrup
- 2 teaspoons coarse salt
- 3 tablespoons extra-virgin olive oil
Instructions
- Place sliced green cabbage in one bowl and red cabbage in another.
- In a blender, combine lemon juice, lemon zest, Dijon mustard, cilantro, maple syrup and salt. Blend until combined. With motor running, slowly pour in oil and continue to blend until well mixed. Pour half of vinaigrette over each bowl of cabbage. With clean hands, starting with green cabbage, massage each bowl of cabbage thoroughly, until well coated, about 3 minutes. Cover and chill cabbage at least 30 minutes, or overnight.
- Ten minutes before serving, remove cabbages from refrigerator. Using a slotted spoon, lift cabbage from juices and transfer to a single bowl; mix gently together.
Recipe Notes
Nutrition Facts
Two-Cabbage Coleslaw with Lemon-Cilantro Vinaigrette
Amount Per Serving
Calories 85
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 433mg
18%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
12%
Sugars 5g
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
Serves 12 (Makes 6½ cups). Vegan, Gluten free, Dairy free
PER SERVING (½ cup): 85 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 433mg sodium, 11g carb (3g fiber, 5g sugars), 2g protein
