6 Serves
17 Mins
Using a chef's knife and cutting board, finely shred the green cabbage and grate the carrots. Transfer the prepared vegetables into a large mixing bowl.
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Vitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
35 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
183 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
19 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
In a separate small bowl, toss the diced apple with the lemon juice to prevent browning, then add this mixture to the large bowl containing the cabbage and carrots.
Add the mayonnaise and apple cider vinegar to the bowl, tossing thoroughly until all ingredients are evenly coated. Fold in the raisins and season to taste.
Cover the bowl and refrigerate for at least one hour to allow the flavors to meld before serving.
59
g7
g30
g
