Ingredients
Scale
- 1/4 head red cabbage
- 1/4 head green cabbage
- 2 carrots
- 1 jalapeño pepper
- 8 Brussel sprouts
- 1 bunch broccoli
- 2 green onions
- 1/4 C olive oil
- 1/2 C cider vinegar
- 1 TBSP sugar
- 1 tsp chopped oregano
- Salt
- Pepper
Instructions
- Start by shredding the red cabbage and placing it ina mixing bowl covered with cold water. This will "bleed" the red from the cabbage so it doesn't turn every vegetable red.
- Bring a pot of water to a boil. While water is boiling, place a large bowl filled with ice and water in the sink.
- Once water comes to a boil, place broccoli in water for 30 seconds. Remove and place in bowl of ice water to stop it from cooking (this will brighter the broccoli and make the salad that more colorful)
- Peel and cut carrots into matchstick size pieces.
- Shred green cabbage
- Cut broccoli into small florets
- Seed and cut jalapeño into small Julienne pieces
- Slice Brussel sprouts into 1/8 inch slices.
- Using all the green onions, cut into 1/4 inch pieces (cut on a bias).
- Combine all veggies in bowl and toss.
- In small bowl, combine oil, vinegar, sugar, salt, pepper and oregano.
- Pour over veggies and allow to "marinade" in refrigerator for an hour up to overnight.
- Serve and enjoy
- Prep Time: 20 mins
- Category: Salad
- Cuisine: All american
Nutrition
- Serving Size: 4 oz
- Calories: 209
- Sugar: 12.7 g
- Sodium: 503.8 mg
- Fat: 8 g
- Carbohydrates: 31.6 g
- Protein: 8.8 g
- Cholesterol: 0 mg