| 12 | 10 | 159 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 8 |
| 709 gm | Red cabbage (shredded) |
| 1/2 tsp | Himalayan salt |
| 57 gm | Zucchini (shredded) |
| 1/2 cup | Cilantro (coriander) (chopped) |
| 3 green onion (stem) | Green onion (trimmed & diced) |
| 3 tbsp | Lime juice (fresh) |
| 1 tsp | Lime peel (zest) |
| 2 clove(s) | Garlic (minced) |
| 1/2 tsp | Cumin (ground) |
| 2 tbsp | Apple cider vinegar |
| 1 tbsp | Dijon mustard |
| 8 tbsp | Extra virgin olive oil (for serving only) |
Shred cabbage and place in a strainer in the sink. Sprinkle the salt over and work it in with your hands. Allow to sit for at least 15 minutes to allow the cabbage to get mildly limp
In the meantime, spiralize the zucchini and add to a large bowl with the rest of the ingredients
Add the cabbage and work it all together with your hands, combining well
Serve immediately with 1 tbsp of your choice of oil drizzled over. Or store in an airtight container in the fridge for up to 3 days and only use the oil when serving up
| Vegetables | 2.1 |
