Keto pickled red cabbage

Traditional kale with sugar marinade is high in carbohydrates and is not suitable for the keto diet. This recipe uses the sweetener erythritol (or another low-carb sweetener) instead of sugar, making keto-friendly kale salad. In addition, the cabbage is supplemented with jalapeno peppers. The pepper adds a spice to the salad, making it look like some Mexican dishes.

Ingredients

• Vegetables
• 1 PC. medium-sized head of red cabbage
• 3 pcs. carrot
• ½ glass fresh cilantro
• 1 PC. small red onion
• 1 PC. jalapeno
• Refueling
• ½ glass apple cider vinegar
• ⅓ glass of olive oil
• ½ tea spoon. sea salt
• ¼ tea. spoon. ground black pepper
• 3 pcs. minced garlic cloves
• 1 tea spoon. erythritol sweetener

Directions

1. Chop red cabbage, grate or blender carrots, chop cilantro, finely chop red onion, peel and chop jalapenos. Combine these ingredients in a large bowl or non-metallic saucepan.
2. Combine all the dressing ingredients and pour into a bowl of vegetables, stir well. Add more salt and sweetener as needed.
3. Cover and refrigerate for at least 40-60 minutes to marinate the cabbage. Store any leftovers in the refrigerator for up to 3 days.