Low Sodium Red Cabbage Slaw
Bright, crisp, and packed with flavor, this Low Sodium Red Cabbage Slaw is a nutritious twist on a classic side dish. Featuring thinly sliced red cabbage, crunchy carrots, and a light, tangy dressing of apple cider vinegar, olive oil, honey, and Dijon mustard, this recipe skips the excessive salt without sacrificing taste. A hint of celery seeds and freshly ground black pepper adds depth, while sliced green onions deliver a pop of freshness in every bite. Ready in just 20 minutes and requiring no cooking, this easy slaw is perfect for health-conscious meal plans or anyone looking for a vibrant accompaniment to grilled proteins, sandwiches, or tacos. Serve chilled for maximum flavor, and enjoy a colorful side that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 1 small head Red cabbage
- 2 medium Carrots
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard (low sodium if available)
- 1 teaspoon Celery seeds
- 0.25 teaspoon Freshly ground black pepper
- 2 stalks Green onions
Instructions
Start by removing the outer leaves from the red cabbage and then rinse the head thoroughly under cold water. Pat dry with a clean kitchen towel.
Using a sharp knife, carefully cut the cabbage in half, lengthwise, and remove the core in each half. Slice the cabbage as thinly as possible and place it in a large mixing bowl.
Peel the carrots and then, using a box grater or a julienne peeler, grate them into thin strips. Add the shredded carrots to the bowl with the cabbage.
Thinly slice the green onions and add them to the cabbage and carrot mixture.
In a small bowl, combine the apple cider vinegar, olive oil, honey, Dijon mustard, and celery seeds. Whisk these ingredients together until they form a smooth and well-incorporated dressing.
Pour the dressing over the cabbage mixture. Using a pair of tongs, toss the slaw until it is evenly coated with the dressing.
Sprinkle the freshly ground black pepper over the slaw and toss again to distribute evenly.
Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Before serving, give the slaw one final toss and adjust seasoning to taste, if necessary. Serve chilled as a refreshing low-sodium side dish or topping.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 41.2 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1827 mg | 39% | |
*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.
