Blog Meal Plan Red Cabbage and Carrot Slaw with Toasted Hazelnuts Red Cabbage and Carrot Slaw with Toasted Hazelnuts

Red Cabbage and Carrot Slaw with Toasted Hazelnuts

Name: Red Cabbage and Carrot Slaw with Toasted Hazelnuts
Prep time: 10 min
Cook time: 10 min
Yield: 1 serving
Ingredients: Olive oil - 30 ml (2 tbsp); Hazelnut - 20 g (2 tbsp); Carrot - 270 g (3 whole); Apple cider vinegar - 15 ml (1 tbsp); Red cabbage - 227 g

10 min Keto vegan Lunch Dairy freeGluten freeLactose freeQuick & Easy

543

Calories

Protein

47g

Fat

22g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Olive oil - 30 ml (2 tbsp)
Hazelnut - 20 g (2 tbsp)
Carrot - 270 g (3 whole)
Apple cider vinegar - 15 ml (1 tbsp)
Red cabbage - 227 g

How to make:

Trim the stalk from the cabbage and shred finely
Trim, peel and grate the carrot
Combine both in a large bowl
Mix the olive oil and apple cider vinegar with some salt and pepper and add it to the cabbage and carrot mixture
Mix to combine. Grill the hazelnuts for 2 minutes until slightly toasted
Crush them and scatter over the slaw. Serve