Prep time: 15 minutes | Cook time: 8 minutes | Inactive: 15 minutes | Yield: Serves 5 | Serving Size: 1 Cup
INGREDIENTS
1/2 Lbs Red Cabbage, shredded
1/2 Lbs Green Cabbage, shredded
1/3 Cup Pecans, chopped**
1/4 Cup Parsley, chopped
2 Gala Apples, cored and diced
1 Tsp Coconut Oil
Salt & Black Pepper to taste
1/2 Lbs Red Cabbage, shredded
1/2 Lbs Green Cabbage, shredded
1/3 Cup Pecans, chopped**
1/4 Cup Parsley, chopped
2 Gala Apples, cored and diced
1 Tsp Coconut Oil
Salt & Black Pepper to taste
Dressing
1 Tbsp Dijon Mustard
1 Tbsp Honey or Brown Sugar
2 Tbsp Fresh Lemon Juice
1 Tbsp Olive Oil
Dash of Red Pepper Flakes (optional)
METHOD
1. In a small bowl, combine dressing ingredients and whisk thoroughly; set dressing aside..
2. In a small skillet, heat coconut oil over medium heat. Saute diced apple for about 5-8 minutes until some pieces are slightly golden brown; stir frequently to prevent apple from burning.
3. In a large bowl combine red and green cabbage, parsley, pecans, dressing and sautéed apple. Add dressing and toss salad until all the ingredients are evenly covered in the dressing. Chill salad in the refrigerator for at least 15 minutes before serving.
1. In a small bowl, combine dressing ingredients and whisk thoroughly; set dressing aside..
2. In a small skillet, heat coconut oil over medium heat. Saute diced apple for about 5-8 minutes until some pieces are slightly golden brown; stir frequently to prevent apple from burning.
3. In a large bowl combine red and green cabbage, parsley, pecans, dressing and sautéed apple. Add dressing and toss salad until all the ingredients are evenly covered in the dressing. Chill salad in the refrigerator for at least 15 minutes before serving.
**If you are concerned about the fat content of pecans, omit the pecans or use almonds instead.
Nutrition per 1-Cup serving : 160 Cals; 19g Carb; 9g Fat; 1g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer
