Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
2
Low
Nutrition per serving
Calories59.4 kcal (3%)
Total Fat3.9 g (6%)
Carbs6.3 g (2%)
Sugars2.9 g (3%)
Protein1.2 g (2%)
Sodium108.3 mg (5%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 ½ tablespoonsLime Juice
Fresh Squeezed
1 ½ tablespoonsolive oil
sugar
ground cumin
¼ teaspoonfine sea salt
1 tablespoonCilantro Leaves
finely minced
2.5 ouncesKale Leaves
chopped
8 ouncesPurple Cabbage
Shredded
1red bell pepper
small, sliced thin
2carrots
shredded
4green onions
sliced
2 tablespoonscilantro
chopped
1Jalapeño
finely minced
pepper
to taste
Instructions
Step 1
In a small bowl, or glass measuring cup, combine the lime juice, olive oil, sugar, ground cumin, sea salt and 1 tablespoon finely minced cilantro leaves. Whisk and set aside.
Step 2
In a large bowl, combine the kale, purple cabbage, red bell pepper, carrots, green onion, 2 tablespoons chopped cilantro, and jalapeño. Mix until all of the ingredients are evenly distributed.
Step 3
Re-whisk the dressing, then pour over the vegetables and stir to coat evenly. Taste for seasoning and season, to taste, with pepper.
Step 4
Cover bowl with plastic wrap. Transfer to the refrigerator and let chill for 15 - 20 minutes.
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