6cupsshredded red and green cabbage(a pre-mixed 16 oz bag will work)
3cupsbroccoli florets
2cupsjicama, peeled and matchstick cut
Salt and pepper, to taste
2tbspdiced chives(optional topping)
Instructions
Shred cabbage with a food processor or hand grater, or simply chop it into small strips. Cut broccoli into florets and prepare jicama as noted. Place veggies into a large bowl.
To prepare the sauce, add all of the sauce ingredients to a bowl or jar and mix well.
Add the sauce to the coleslaw ingredients and mix well.
Taste and season with salt and pepper as needed. Topped with diced chives if desired and refrigerate until ready to serve.
Nutrition details are per serving and an estimate provided for those following a Ketogenic or low-carb diet. The nutrition amounts do not include optional topping items for this recipe. See our full nutrition information disclosure here.