Lemony Cabbage Coleslaw
- 1½ cups finely shredded green-and-red cabbage mixture
- 1 heaping tablespoon minced red onion
- 2 tablespoon fresh lemon juice
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon lemon zest
For best results, we recommend using:
- Toss cabbage mixture with red onion in a bowl; add lemon juice, olive oil, salt, and lemon zest and mix to coat.
Some chopped cilantro or mint would be a wonderful addition to this slaw! You can purchase a bag of pre-shredded cabbage for convenience, or save money and shred it yourself. Shred it using the grating blade of a food processor for ease or try shredding it in the SpiraSlicer.
What others are saying
Randall Hauk says:
Used this to top fish tacos. Just the right amount of bite and bright.
Bernardette Flatow says:
The fresh cabbage used in this recipe is is a great colon cleaner and body mineralizer. I added two tablespoons of brown sugar, and 2 tbl spoons of low fat mayo and 3 tbl spoons of greek yogurt to make it creamier and offset the lemon.