Low Sodium Cilantro-Lime Beet Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

Low Sodium Cilantro-Lime Beet Cabbage Slaw

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Ingredients

4 servings

For the slaw

3 cups red cabbage, thinly shredded
Fresh Red Cabbage Organic Red Cabbage Taylor Farms Shredded Red Cabbage - 8 Oz Fresh Express Shredded Red Cabbage, 8 oz Stop & Shop Shredded Red Cabbage
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2 medium beets (about 8 oz total), peeled and coarsely grated
2 medium carrots, peeled and coarsely grated
3 scallions, thinly sliced (green tops only)
½ cup fresh cilantro leaves, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
1 tsp honey
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

2 tbsp raw pumpkin seeds (pepitas) (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, grated ginger, turmeric, salt, and black pepper until the dressing is smooth and emulsified.
2
In a large mixing bowl, combine the shredded red cabbage, grated beets, grated carrots, scallion greens, and cilantro.

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