Cabbage Salad with Lime and Cilantro
Cabbage brings more fiber and helps this salad stay filling, while lime adds vitamin C and a bright fresh edge. A little carrot softens the flavor, and cilantro makes the bowl more aromatic without a heavy dressing. The result is a crisp light salad that pairs well with meat or fish on keto.
Finely shred cabbage (500 g) and grate carrot (70 g) on a coarse grater. Transfer the vegetables to a large bowl and gently massage them so the cabbage softens a little without losing its crunch.
In a separate bowl, mix olive oil (30 g), lime juice (30 g), salt (3 g), and black pepper (1 g) until the dressing looks more even.
Pour the dressing over the cabbage and carrot, toss well, and massage the salad for 1 more minute so the juice and oil spread through the vegetables.
Add cilantro (8 g), mix gently, and serve right away. For a calmer flavor, let the salad stand in the fridge for 10 minutes before serving.
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