Quick and Easy Citrus Slaw

(Makes 2 servings, approx. 2 cups each)

Gluten-Free (GF), Quick ‘n’ Easy (QE), Vegetarian (VG)

Total Time:                  2 hr. 6 min.

Prep Time:                   6 min.

Cooking Time:            None

10 oz.                          conventionally prepared deli-style coleslaw

1 (14-oz.) bag              shredded cabbage (or coleslaw mix)

1 cup                           chopped red (or green) bell pepper (approx. 1⅓ medium)

¼ cup                          chopped red onion (approx. ⅓ medium)

2 Tbsp.                        chopped fresh cilantro

1 Tbsp.                        finely grated lime peel (lime zest)

2 Tbsp.                        fresh lime juice

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

  1. Place coleslaw, cabbage, bell pepper, onion, lime peel, lime juice, and salt and pepper (if desired) in a gallon-sized, resealable bag; shake well to combine.
  2. Place coleslaw mixture in refrigerator for 2 to 24 hours for flavors to meld.
  3. Divide between two plates and serve, or store refrigerated in an airtight container for up to 4 days. 

Tip:

If the prepared coleslaw is drenched in dressing, place it in a strainer to remove the excess before using. You can replace store-bought coleslaw with an additional bag of shredded cabbage and 3 Tbsp. coleslaw dressing diluted with 1 to 2 Tbsp. water.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutritional Information (per serving):

Calories: 145

Total Fat: 9 g

Saturated Fat: 1 g

Cholesterol: 8 mg

Sodium: 402 mg

Carbohydrates: 17 g

Fiber: 5 g

Sugars: 10 g

Protein: 3 g

2B Mindset Plate It!

Makes a great veggie side.

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