Crunchy, fresh and colorful, this slaw makes a delicious side dish. You can also mix it into a salad, bean dish, or grain (such as rice). The dressing on this slaw is oil-based with a note of garlic and lemon. If you prefer a creamy slaw, see the note below for an easy substitution.



 

    Serves: 4 servings    Total Time:  15 minutes Prep Time: 15 minutes Cook Time: 0 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Cabbage - ½ of a small cabbage (2 cups, sliced), green or purple Carrots - 2 large Garlic - 1 clove Oil - 2 Tablespoons olive, canola or vegetable oil Lemon\_Juice - 1 ½ Tablespoons Cumin - ½ teaspoon, ground (optional) Salt - ¼ teaspoon 

## Instructions

Step 1

Rinse the cabbage and peel and rinse the carrots. 

Step 2

Slice the cabbage and grate or chop the carrots. Add to a bowl.

Step 3

Mince the garlic. 

Step 4

Combine the garlic, oil, lemon juice, cumin and salt in a small bowl and whisk to combine. Pour over the cabbage mixture. Serve immediately or store for up to 3 days in the refrigerator.

 

### Notes

To make a creamy dressing, substitute the oil with mayonnaise or lite mayonnaise. Note that this will add additional sodium, so if desired, skip the salt.

## Nutrition Information

  Calories: 88 Calories Fat: 7 Saturated Fat: 1 Carbohydrates: Net Carb: 7 Dietary Fiber: 2 Protein: 1 Sodium: 180