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Red Cabbage Salad
2019-10-25
https://www.metro.ca/userfiles/image/recipes/salade-chou-rouge-11130.jpg
PT15M
PT05M
PT30M
Heat the coconut oil over low heat in a small saucepan along with the lime zest for about 5 minutes or until completely liquefied.In a large salad bowl toss the cabbage, carrot and green onions (save a few greener slices to garnish the salad) with the salt and the sugar and then let stand for 10 minutes.Pour over the liquefied coconut oil and the lime juice and toss again to combine.Garnish with the reserved green onions.Also delicious with the addition of fresh basil or mint if you want to mix things up.Source: Blake Mackay
8
Metro
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1/2 cup (125 ml) Irresistibles coconut oil
2 limes zested and juiced
2.2 lb (1 kg) red cabbage thinly sliced
1 cup (250 ml) gratted carrot
2 green onions thinly sliced on the diagonal
2 teaspoon (10 ml) salt
2 teaspoon (10 ml) sugar
Red Cabbage Salad
8
Accompaniments
0:15
Preparation
0:05
COOKING
0:30
TOTAL TIME
Ingredients
-
1/2 cup
(125 ml)Irresistibles coconut oil
-
2
limes zested and juiced
-
2.2 lb
(1 kg)red cabbage thinly sliced
-
1 cup
(250 ml)gratted carrot
-
2
green onions thinly sliced on the diagonal
-
2 teaspoon
(10 ml)salt
-
2 teaspoon
(10 ml)sugar
Preparation
Heat the coconut oil over low heat in a small saucepan along with the lime zest for about 5 minutes or until completely liquefied.
In a large salad bowl toss the cabbage, carrot and green onions (save a few greener slices to garnish the salad) with the salt and the sugar and then let stand for 10 minutes.
Pour over the liquefied coconut oil and the lime juice and toss again to combine.
Garnish with the reserved green onions.
Also delicious with the addition of fresh basil or mint if you want to mix things up.
Source: Blake Mackay
Source :
Metro
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