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Tangy Vinaigrette Coleslaw - Gluten Free, Paleo

Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Resting time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 36kcal
Author Sharon Rhodes

Ingredients

  • 4 cups finely shredded savoy cabbage
  • 2 cups finely shredded red cabbage
  • 1/2 medium onion thinly sliced
  • 2 cloves garlic finely mince1 1/2 tbsp. olive oil
  • 2 tbsp. vinegar
  • 1 tbsp. honey
  • 1/2 tsp. sea salt
  • 1/4 tsp. dried mustard

Instructions

  • Place the shredded cabbage, sliced onion and minced garlic in a large mixing bowl and toss to combine. Set aside
  • In a small saucepan combine the olive oil, vinegar, and honey over medium heat. Stir until it comes to light bubble then remove from the heat. Stir in the sea salt and dried mustard and stir again. Let the mixture cool for 2-3 minutes before tossing it with the cabbage.
  • Cove the bowl and refrigerate for 2-3 hours.

Nutrition

Serving: 6 | Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 181mg | Potassium: 192mg | Fiber: 2g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 32.3mg | Calcium: 34mg | Iron: 0.4mg