copyright Brett Stevens
I love a winter coleslaw - especially served with baked sweet potato, grilled chicken, or with a piece of cheese and crusty rye bread for a quick and easy lunch. This salad is gloriously quick and easy very delicious.
Toss the cabbage, and fennel together in a bowl.
Combine the olive oil, umeboshi vinegar, apple cider vinegar and mustard and mix thoroughly through the vegetables.
Variation: If umeboshi vinegar is not available use lemon juice, or brown rice vinegar and salt instead.
Add some protein with: hummus and brown rice, canned sardines, cooked
chickpeas, or a sprinkling of pumpkin seeds
Makes 2 servings
|Prep Time:||15 mins|
|Ready in:||15 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||4 g|
|Total Carbohydrate||3 g|
|Total Protein||1 g|
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