Low Sodium Crunchy Veggie Slaw
Brighten up your table with this Low Sodium Crunchy Veggie Slaw, a vibrant and heart-healthy side dish that's as colorful as it is delicious! Packed with thinly shredded green and red cabbage, julienned bell peppers, grated carrots, and a touch of fresh cilantro, this slaw offers a satisfying crunch with every bite. The zesty, tangy dressing made with lime juice, apple cider vinegar, a hint of honey, and aromatic seasonings ties everything together, enhancing the natural flavors of the veggies without the need for excess salt. Ready in just 20 minutes with no cooking required, this low sodium slaw is perfect for meal prep, picnics, or as a refreshing pairing to your favorite grilled dishes. Savor the harmony of texture, taste, and health in every forkful!
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Recipe Information
Ingredients
- 0.5 medium head Green cabbage
- 0.5 medium head Red cabbage
- 2 large Carrots
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 4 stalks Green onions
- 0.5 cup Fresh cilantro
- 3 tablespoons Lime juice
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
Instructions
Remove the outer leaves of the cabbages and cut them in half. Slice each half finely into thin shreds using a chef's knife or a mandoline slicer. Place the shredded cabbage into a large mixing bowl.
Peel and grate the carrots using a box grater or a food processor with a grating attachment. Add the grated carrots to the bowl with the cabbage.
Cut the red and green bell peppers into thin strips. First, remove the stems, seeds, and membranes. Then, slice each pepper into thin julienne strips and add them to the mixing bowl.
Slice the green onions thinly, including both the white and green parts. Add the sliced green onions to the bowl.
Roughly chop the fresh cilantro and add it to the mix for an added burst of freshness and flavor.
In a separate small bowl, whisk together the lime juice, apple cider vinegar, honey, olive oil, ground black pepper, and garlic powder to create the dressing.
Pour the dressing over the vegetable mixture and toss everything together until the veggies are well coated in the dressing.
Cover the slaw and refrigerate it for at least 30 minutes before serving to allow the flavors to meld together. This step is optional but recommended.
Toss the slaw again just before serving and enjoy it as a healthy, low sodium side dish.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 53.7 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
