|1/4 cup||seasoned rice vinegar|
|2 tbsp||olive oil|
|2 cups||shredded purple cabbage|
|2 cups||shredded green cabbage|
|2 cups||shredded carrot|
|1/4 tsp||coarse sea salt, or to taste|
|Freshly ground black pepper, to taste|
In a large mixing bowl, combine rice vinegar, olive oil and sugar. Whisk together until sugar is dissolved.
Add purple cabbage, green cabbage and carrot. Toss until cabbage and carrot are evenly coated with dressing. Season with salt and pepper.
Cover and refrigerate for at least 2 hours before serving.
Serves 6. Per 1 cup (250 ml) serving: 76 cal, 1 g pro, 5 g total fat (1 g saturated fat), 9 g carb,
2 g fibre, 0 mg chol, 134 mg sodium
Source: Leslie Beck's Longevity Diet