Well THAT’S the most boring title in the world for a low carb slaw recipe that has so much going for it that I don’t even know where to start!
In fact, I love this recipe so much that I’m going to list the top five reasons you should make it ASAP, just to be sure I don’t miss anything!
You Should Make This Low Carb Slaw Recipe ASAP Because:
1.) It’s cheap. I mean really cheap. Seriously – I’m too lazy to do the math, but I’m pretty sure this recipe costs less than 50 cents per serving. Grow your own mint and it’s even cheaper. In addition, the ingredients keep in the fridge for weeks – so you can buy them to have at the ready, without worrying about them going bad a day or two later if you don’t get around to making it right away.
2.) This low carb slaw recipe has the most amazing flavor profile! Slightly sweet from the apple and cabbage, tangy from the lemon and apple cider vinegar, and SO REFRESHING from the mint! The mint really makes it – I had a feeling it would work well, but that first taste? Even I was impressed. With myself. And the mint. Also I had very fresh breath.
3.) It’s gorgeous. Just look at it – I didn’t want to list beauty as the first reason because it seems shallow, but this is a recipe that you can take to any gathering and get oohs and aaahs for days before they’ve even tasted it.
4.) But wait…there’s more. This salad is so easy to make that ANYONE can make it. If you have a knife and a cutting board you are good to go. If you DON’T have a knife and a cutting board, you can technically grate the cabbage and apple with a large box grater and tear up the mint with your hands to throw into it – not as pretty, but you’re getting all of the other benefits. If you’ve got a fancy food processor, you can throw this stuff into it and have this delicious low carb slaw made in literally ONE MINUTE. No excuses.
5.) Last but not least – you should make this low carb slaw because it’s JUST. SO. GOOD FOR YOU. Red cabbage is a prebiotic and is loaded with vitamins, minerals, and powerful cancer fighting antioxidants – including anthocyanins (which give it the red color) which are known to have strong anti-inflammatory properties.
The Granny Smith apples are no slouch in the health department either – they contain quercetin, pectin, boron, and important phenols and flavenoids that protect against cancer and heart disease!
To top it off, the apple cider vinegar has numerous health benefits, including the potential for improving insulin resistance over time!
Almost every ingredient in this recipe is considered a nutritional powerhouse – and combined in this way the flavor will knock your socks off!
If you’re still not convinced to try this slaw, you should know that this recipe is low calorie, dairy free, egg free, nut free, grain free, gluten free, Whole 30 compliant (if you omit the sweetener), Paleo friendly (use honey to sweeten) and can generally be eaten by pretty much everyone you know – which is saying something in this day and age of intolerance to everything.
Also did I mention it’s cheap, gorgeous, delicious, easy, and super healthy?
I believe my work here is done.
In other news….
BATHING SUIT SEASON IS COMING!
Are you ready? Because I am SO. NOT. If you let the pounds creep on this winter and are panicking now don’t worry! It’s not too late to drop some pounds in time to hit the beach this summer! Try my one of my free menu plans (3 Day Keto Kickstart, 7 Day Egg Fast, or 12 Weeks of Keto Menu and shopping lists) to whip yourself back into shape ASAP!
You can also join the forums for support from fellow IBIH super fans and hang out with us on Facebook where I post articles, recipes, & daily Amazon freebies!!
Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!
- 2 cups raw Granny Smith apples, chopped or cut into matchsticks
- 1 Tbsp lemon juice
- 8 cups shredded red cabbage
- 1/4 cup fresh mint, chopped
- 1/4 cup avocado oil (any light salad oil will work)
- 2 Tbsp apple cider vinegar
- 1 Tbsp granulated sugar substitute (honey for Paleo)
- Cut your apples first and toss them with the lemon juice to prevent browning. Combine the apples, cabbage, and fresh mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, and sweetener. Pour the dressing over the slaw and toss well to coat.
- This recipe will keep for 3 or 4 days in the fridge, but looks prettiest in the first hour or two, before the red color seeps into everything. So if you’re bringing it to a party or serving it to guests, don’t dress it until right before serving.