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Add protein: Toss in chickpeas, grilled tofu, or shredded chicken for a more filling bowl.
Spice it up: Add a pinch of chili flakes or a dash of sriracha to the dressing for heat.
Asian twist: Use rice vinegar and a splash of soy sauce instead of lemon juice. Add shredded nori or edamame.
Sweet touch: Add a handful of raisins or apple slices for a sweet contrast.
FAQ:
Q: Can I use pre-shredded cabbage and carrots?
A: Yes, using pre-shredded options saves time and still offers plenty of nutrients. Just be sure they’re fresh and preservative-free.
Q: Is this recipe keto-friendly?
A: It can be! Stick with olive oil and avoid sweet add-ins like raisins to keep the carbs low.
Q: Can I make this ahead for meal prep?
A: Absolutely. In fact, it tastes better the next day. Just keep any crunchy toppings separate until ready to eat.
Q: What’s the best way to shred cabbage finely?
A: A mandoline slicer gives uniform thin slices, but a sharp chef’s knife and steady hand work well too.
Let me know if you'd like a printable version or to turn this into a social media post or eBook page!
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