Name: Tangy Red Cabbage Slaw
Yield: 10
Ingredients: 1 small head red cabbage (thinly sliced (I use a mandolin); 1/2 cup cilantro (chopped); 3 to 4 medium carrots (peeled and grated); 2/3 cup rice wine vinegar; 1 tbsp sweetener of choice (I used xylitol); 1 tbsp good local honey; 2 tsp Celtic Kosher Sea Salt; 2 tsp fresh ground pepper

Tangy Red Cabbage Slaw

This dish goes well with Pork, a nice pork tenderloin or chops or even pulled pork. It can also go well with Asian food, such as Asian poached swordfish.

Course

Apppetizer, Main Dish, Side Dish

Prep Time

Servings

Ingredients

1 small head red cabbage thinly sliced (I use a mandolin
1/2 cup cilantro chopped
3 to 4 medium carrots peeled and grated
2/3 cup rice wine vinegar
1 tbsp sweetener of choice I used xylitol
1 tbsp good local honey
2 tsp Celtic Kosher Sea Salt
2 tsp fresh ground pepper

Course

Apppetizer, Main Dish, Side Dish

Prep Time

Servings

Ingredients

1 small head red cabbage thinly sliced (I use a mandolin
1/2 cup cilantro chopped
3 to 4 medium carrots peeled and grated
2/3 cup rice wine vinegar
1 tbsp sweetener of choice I used xylitol
1 tbsp good local honey
2 tsp Celtic Kosher Sea Salt
2 tsp fresh ground pepper

Instructions

Add all of the ingredients to a large mixing bowl. Toss everything together until well combined. Cover and allow to sit for at least an hour or over night in the fridge or at room temperature. Stir once more before serving.

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Tangy Red Cabbage Slaw

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