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)
- 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.
- Place coleslaw mixture in refrigerator for 2 to 24 hours for flavors to meld.
- Divide between two plates and serve, or store refrigerated in an airtight container for up to 4 days.
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):
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.