If you do not have a salad shooter or food processor that can coarsely shred carrots, you can use a hand shredder and shred about half as much carrot. Otherwise, the carrot could overwhelm this low sodium slaw.

5 (3/4 cup) servings: 75 mg. sodium per serving

3 cups finely sliced cabbage
1 cup coarsely shredded carrot
1/2 cup onion slices that have been cut in half
1 small (6 oz.) tart apple, cored and shredded
2 Tablespoons apple cider vinegar
1 Tablespoon extra virgin olive oil
2 teaspoons sugar
1/8 teaspoon black pepper
4 Tablespoons lower sodium mayonnaise

Prep. Instructions

1. Place cabbage, carrot, onion and apple in a large bowl.
2. Mix vinegar, oil, sugar and black pepper in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Pour vinegar mixture over the cabbage mixture. Stir until well combined. Refrigerate for at least one hour.

2. Add mayonnaise, one Tablespoon at a time, mixing well after each addition. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds