Low Carb Cabbage & Cucumber Salad #healthy #glutenfree

Made with basic fixings and can be prepared well in front of a gathering, this serving of mixed greens is a most loved for every one of your celebrations, enormous or little. It's additionally an extraordinary cost-productive nourishment since cabbage is generally modest.

I long to have a larger number of plates of mixed greens than hot sides with our supper. Strikingly, I grew up with this plate of mixed greens and numerous Slavic family units have their adaptation of Cabbage and Cucumber Salad. Cabbage is a very cost proficient nourishment (read: shabby) and it happens to be on the perfect 15 list so no stresses on the off chance that you can't source a moderate natural cabbage for that serving of mixed greens or coleslaw.

The cabbage can either be finely cleaved or destroyed. You can without much of a stretch shred with a mandolin slicer (watch those fingers!) and the fine strips of cabbage give a progressively fragile surface to this plate of mixed greens. No slicer? No stresses, simply cleave as finely as possible.

Season with salt and put aside to discharge squeezes subsequent to consolidating. Set up the remainder of the fixings and after that join everything together for a fine plate of mixed greens.

You can serve this salad with Instant Pot Carnitas

Made with simple ingredients and has a longer shelf life than most salads, this salad is delicious, easy to make, and Paleo, Whole30, and Keto friendly.

INGREDIENTS

• 1/2 head white cabbage shredded or chopped
• 2 persian cucumbers sliced
• 2 tablespoons fresh dill chopped
• 2 tablespoons green onions chopped
• 2 teaspoon unrefined salt divided
• 1/2 lemon, juiced
• 3 tablespoons avocado or extra virgin olive oil
• additional salt and pepper to taste

INSTRUCTIONS

1. Finely shred or chop cabbage, discarding the cores (or composting). Season with 1 teaspoon of salt and mix thoroughly with hands pressing into the cabbage to help release natural juices. Set aside
2. Add chopped cucumbers, fresh dill and green onions.
3. Squeeze the juice of one lemon. Add additional salt and pepper to taste. Pour oil and combine well. 
4. Store in the refrigerator for up to 4 days. See notes if wanting longer storage time. 

Read more our recipe : 30 Minute Posole

Source : https://bit.ly/2KlqRF0