This salad is perfect for a small side dish or even as a great addition to a veggie burger. Personally, I had made this dish as a side addition to some asian cucumber rolls for a light summer dinner. I also would recommend adding some nuts, either peanuts or almond slices on top.
3 cups coarsely grated red cabbage
1 medium orange bell pepper, thinly sliced
1 Granny Smith apple, cored and cut into matchsticks
1 cup cilantro leaves, chopped
½ cup thyme
3 Tbs. fresh orange juice
2 Tbs, apple cider vinegar
1 Tbs. honey
2 tsp. gluten-free Dijon mustard
2 tsp. sesame oil
- Toss together cabbage, pepper, apple, cilantro, and thyme in a large bowl.
- Whisk together remaining ingredients in a small bowl. Drizzle over salad and toss to combine.
Nutritional Facts l per 1-cup serving
63 cal; <1g protein; 2g total fat (<1g sat fat); 12g carb; 0mg chol; 52mg sod; 2g fiber; 9g sugars
*This recipe is based off of a Vegetarian Times recipe