Aunt Rocky’s Red Cabbage Slaw

Slice, chop, shred all of the salad ingredients and place in medium mixing bowl.

Mix dressing ingredients in small bowl and pour over salad. Toss well to coat all of the cabbage. Serve chilled.

Yields 6 servings of approximately 1/2 cup each.

Note: This salad can be made up ahead and stored in the refrigerator. If making more than 1 day ahead, reserve the parsley to add when ready to serve.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 86, Total Fat 7 g, Saturated Fat 1 g, Sodium 13 mg, Potassium 103 mg, Total Carbohydrate 4 g, Dietary Fiber 2 g, Net Carbs 2 g, Sugars 2 g, Protein 2 g. Macros: 80% fat, 10% protein, 10% carbs.

© June 24, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.