Welcome to keto meals and recipes dot com.
Today, I'll be showing you how to make a flavorful red cabbage coleslaw salad with a lime vinaigrette.
This coleslaw salad is extremely easy to make and lasts well for several days in your refrigerator.
In fact, the flavor gets even better over a two to three day period.
The macro nutrient ratio for this red cabbage coleslaw salad is 3 point 1 to 1
with 3 point 1 grams of total carbs,
0.8 grams of dietary fiber,
resulting in 2.3 grams of net carbs per serving. Let's begin by preparing the red cabbage. First remove the outer leaves.
With a sharp knife, cut the cabbage in half
then remove the white core by cutting a V into each half of the cabbage. Discard this core because it's very dense and
fibrous and not very tasty. For the next step,
you can either use a mandoline or a very sharp knife. Cut the cabbage into thin ribbons, the thinner the better. As a
guide, I use my 1/8 setting on my mandoline.
Place your cut cabbage into a deep salad bowl. Toss and separate the cabbage into individual strands.
Since I made a big mess,
let me clean this up a bit. With your hands,
squeeze and massage the cabbage to break the surface of the strands. This will make the cabbage easier to eat and it will release the
good flavor of the juices into the dressing.
I would strongly suggest you use sterile gloves, because the purple juice stains your hands.
Then massage and squeeze for about 3 to 5 minutes. I think you will like the resulting softer texture.
After squeezing, pour in the lime juice and the apple cider vinegar.
Add the olive oil and squeeze and toss the cabbage again.
Cover your salad bowl with cling wrap and refrigerate for about three to four hours.
This is needed to allow the vinaigrette to marinate the red cabbage.
For best results, if you can prepare it the night before and let the coleslaw rest in the refrigerator
overnight, the longer you leave it the better the vinaigrette will infuse into the cabbage, and it will really improve the taste.
This is a nutrient-dense,
superfood salad, as well as being extremely healthy. It's a great side dish with many meats such as
barbecue meats, or, as I will use it in my next video, when I make my Cajun sole tacos.
So, I hope you try this recipe as well as the sole tacos. This salad can be served at room temperature or cooled in the
refrigerator, but before serving toss the coleslaw to coat it with the dressing again.
This salad will keep well in the refrigerator for up to 3 to 4 days.
But make sure you cover it with cling wrap or place it in an airtight glass container. Enjoy! Thank you for watching this video.
See you next time. Please share this recipe and turn on your notification bell if you have not done so already.
The link to the printable recipe is in the description below.
