Thank you to Minced for inspiring this Phase 2 version of her recipe. To see her Phase 4 quality recipe, see here. Healthy, refreshing and brightly colorful to satisfy all your taste buds and senses.
1/2 small red cabbage, thinly sliced (about 2 cups)
1 orange, peeled, cut in half lengthwise, and then thinly sliced2 green onions, ends trimmed, thinly cut
1 1/2 TB fresh squeezed lemon juice1/8 tsp Valencia Orange stevia (plain, liquid or powdered is good too)
1/2 tsp ground cumin1/4 tsp celtic sea salt
1/4 tsp fresh cracked pepper
Combine the red cabbage, orange slices, and green onions in a large bowl. Toss to combine.
Whisk together the lemon juice, Valencia Orange stevia, and ground cumin in a small bowl. Season to taste with salt and pepper. Drizzle the dressing over the slaw. Toss to combine. Adjust the seasoning as needed. The slaw can be served immediately, but improves in flavor if refrigerated for 30-60 minutes prior to eating.
Phase 3 and 4: Use lemons and/or limes. Add 1 TB of grapeseed or olive oil to the lemon juice mixture.