It's packed with fiber, which can help lower cholesterol and remove toxins from the bloodstream.
This salad also loaded with Vitamin C, which helps the immune system and skin.
The dressing is sweet and tangy and pairs perfectly with the chopped cabbage.
It will stay fresh in the fridge for a few days, so I like to make a big batch that will last me throughout the week. Add the avocado, fresh, though 🙂
This recipe is...
Vegan
Gluten-free
Oil-free
Paleo
& Whole 30 approved
Enjoy!
Cost per serving: $1.21
​Calories per serving: 144
Equipment needed for this recipe:Â blender, salad bowl
3 cups purple cabbage, chopped
1 cup shredded carrots
1/2 cup alfalfa sprouts
1 avocado
For the dressing:
1 Tbsp Lakanto granulated sweetener* (use discount code "Annie" for 20% off!)
1/4 cup sesame seeds
2 Tbsp apple cider vinegar
2 garlic cloves
1/2 cup water
juice of 2 limes
*Or other granulated sweetener of choice
1. Combine cabbage, carrots, and alfalfa sprouts in large salad bowl.
3. Pour dressing over salad and toss.
