1 cup red cabbage, shredded (about ⅛ head)
1 cup broccoli florets, cut into small stalks
½ cup raisin
¼ cup matchstick carrots
½ cup coleslaw dressing
Toss all ingredients in a small bowl. Serve immediately.
2 servings, 257 calories per serving
Hack: This dish pairs perfectly with Slow Cooker Barbecue Pulled Pork!
Hack: Cabbage, broccoli and carrot mixture can be made ahead and stored in a tightly sealed bag or container for up to 5 day. Add raisins and dressing when ready to serve.
Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. You may also be able to find them in the salad bar.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale. Use any leftover cabbage to make this roasted red cabbage and shrimp recipe!
Hack: Matchstick carrots can be found in the packaged section of the produce department. Freeze any leftover carrots for use in cooking.