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Red Cabbage and Carrot Slaw with Toasted Hazelnuts

10 min Keto vegan Lunch Dairy freeGluten freeLactose freeQuick & Easy
543
Calories
9g
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:

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