This one is a great side dish to take to a BBQ, potluck, cookout, or to serve as a family dinner side!
It's got some really fresh and unique flavors of tangy lime, fresh dill, sweet dates, salty feta, and a sprinkle of red pepper for a touch of spice!
It pairs great with a protein of choice, and it'll be the talk of the next cookout or potluck!
This recipe gives me summer vibe flavors and it might be harder to find fresh dill but you could honestly make this recipe through the winter.
INGREDIENTS:
🔹1.5lbs thinly shredded purple cabbage (I use the thinnest option possible on the food processor)
🔹4 oz crumbled feta
🔹1/4 cup chopped fresh dill
🔹1T sesame seeds
🔹7 dates, chopped (about 60g)
🔹1/2 tsp salt
🔹Red pepper flakes to taste (optional for a little punch)
🔹2T Olive oil
🔹2.5T lime juice
🔹2 tsp lime zest
🔹2T allulose syrup (I buy the maple allulose from Kroger) Honey will work here too but will add calories & carbs to the recipe)
DIRECTIONS:
🔹Make the dressing by combining the olive oil, lime juice and zest, allulose syrup, salt and red pepper flakes in a small jar and shake to combine.
🔹In a large bowl with a lid, place the shredded cabbage and top with the feta, dill, and dates. Place the lid on and shake to combine or use tongs to mix well.
🔹Pour the dressing over the top of the dry slaw, put the lid on and shake to combine.
🔹Taste and adjust seasonings if needed.
🔹Serve and enjoy! I typically serve this with grilled chicken thighs or flank steak.
NUTRITION: Makes about 6 servings. 160kcal-5P/22C/9F