Skinny Mayo-Less Cabbage Salad (vegan, gluten-free) Skinny Mayo-Less Cabbage Salad (vegan, gluten-free)
If you have approximately 5 minutes to spend in the kitchen, Skinny Mayo-Less Cabbage Salad (vegan, gluten-free) Skinny Mayo-Less Cabbage Salad (vegan, gluten-free) might be an excellent gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains about 3g of protein, 1g of fat, and a total of 71 calories. For 43 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. 4261 person have tried and liked this recipe. If you have apple cider vinegar, salt, cucumbers, and a few other ingredients on hand, you can make it. Several people really liked this side dish. It is brought to you by Averie Cooks. With a spoonacular score of 94%, this dish is awesome. Similar recipes are Mayo-Free Crunchy Cabbage Salad, Skinny Snickerdoodles {vegan and gluten-free}, and Healthier Mayo Free Waldorf Salad: Vegetarian & Gluten Free.
Servings: 6
Preparation duration: 5 minutes
Ingredients:
1/2 cup apple cider vinegar
1/2 cup diced bell peppers (I used orange)
1/2 cup diced cucumbers
1/2 cup cooked edamame
1/2 cup corn (I used frozen straight from the freezer)
about 4 cups sliced green cabbage (I used half of a 16-ounce bagged blend of green cabbage and carrots)
2 heaping tablespoons ketchup
2 tablespoons light brown sugar, packed
pinch salt, to taste
Equipment:
mixing bowl
whisk
Cooking instruction summary:
To a large mixing bowl, add the vinegar, ketchup, brown sugar, salt, and whisk to combine. Add all remaining ingredients and toss to coat evenly. Toss well to make sure everything has been well-coated. Transfer salad into a large Tupperware-type container with a lid, or cover mixing bowl with plasticwarp, and refrigerate for at least 6 hours; or up to 24 hours. If marinating longer than 6 hours, stir mixture once or twice to re-coat the vegetables evenly. Re-refirgerate until serving. Serve salad by itself, or on top of sandwiches or burgers, or as a chip or cracker dip. Salad will keep for up to 3 days. As time elapses, vegetables will release their juice and become softer, and amount of liquid in container will increase. To a large mixing bowl, add the vinegar, ketchup, brown sugar, salt, and whisk to combine. Add all remaining ingredients and toss to coat evenly. Toss well to make sure everything has been well-coated. Transfer salad into a large Tupperware-type container with a lid, or cover mixing bowl with plasticwarp, and refrigerate for at least 6 hours; or up to 24 hours. If marinating longer than 6 hours, stir mixture once or twice to re-coat the vegetables evenly. Re-refirgerate until serving. Serve salad by itself, or on top of sandwiches or burgers, or as a chip or cracker dip. Salad will keep for up to 3 days. As time elapses, vegetables will release their juice and become softer, and amount of liquid in container will increase.
Step by step:
1. To a large mixing bowl, add the vinegar, ketchup, brown sugar, salt, and whisk to combine.
2. Add all remaining ingredients and toss to coat evenly. Toss well to make sure everything has been well-coated.
3. Transfer salad into a large Tupperware-type container with a lid, or cover mixing bowl with plasticwarp, and refrigerate for at least 6 hours; or up to 24 hours. If marinating longer than 6 hours, stir mixture once or twice to re-coat the vegetables evenly. Re-refirgerate until serving.
4. Serve salad by itself, or on top of sandwiches or burgers, or as a chip or cracker dip. Salad will keep for up to 3 days. As time elapses, vegetables will release their juice and become softer, and amount of liquid in container will increase. To a large mixing bowl, add the vinegar, ketchup, brown sugar, salt, and whisk to combine.
5. Add all remaining ingredients and toss to coat evenly. Toss well to make sure everything has been well-coated.
6. Transfer salad into a large Tupperware-type container with a lid, or cover mixing bowl with plasticwarp, and refrigerate for at least 6 hours; or up to 24 hours. If marinating longer than 6 hours, stir mixture once or twice to re-coat the vegetables evenly. Re-refirgerate until serving.
7. Serve salad by itself, or on top of sandwiches or burgers, or as a chip or cracker dip. Salad will keep for up to 3 days. As time elapses, vegetables will release their juice and become softer, and amount of liquid in container will increase.
Nutrition Information:
covered percent of daily need
