Red cabbage, citrus and beetroot salad
- 21 oz red cabbage, raw, shredded finely
- 7 oz beets, peeled and grated finely
- 2 pcs orange, red, peeled and cut into sections
- 1 3/4 oz pomegranate seeds
- 1 pcs pink grapefruit, peeled and cut into sections
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- Prepare vegetables and fruits; peel, shred, and cut into sections.
- Combine fruits and veggies in a large bowl.
- In small bowl, whisk together lemon juice and apple cider vinegar; drizzle over salad.
- Mix well to combine and sprinkle with pomegranate seeds. Chill in the fridge for an hour or until serving.
- Serve in separate bowls.
- Very low in saturated fat
- No cholesterol
- Very high in dietary fiber
- High in manganese
- High in potassium
- High in thiamin
- Very high in vitamin B6
- Very high in vitamin C
| Preparation time: | 15 min |
| Portions: | 6 |
| Difficulty: | easy |
| Cuisine: | International |
| Calories: | 81.99 kcal |
| Carbohydrates: | 18.58 g |
| Cholesterol: | 0 mg |
| Sugar: | 13.72 g |
| Protein: | 2.65 g |
| Fat: | 0.35 g |
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