Serve this vibrant, anti-inflammatory salad along with baked fish or chicken and roasted sweet potatoes for a balanced, nourishing meal. It is also delicious served with cooked brown rice or quinoa and black beans or chickpeas, topped with sliced avocados!
Ingredients
Salad
½ small heads
red cabbage
grated
½ small heads
green cabbage
grated
2 large
carrots
grated
1 medium
beets
grated
1 cups
finely chopped
cilantro
4
green onions
sliced into thin rounds
Dressing
¼ cups
extra virgin olive oil
4 tablespoons
freshly squeezed
lime juice
1½ teaspoons
finely grated
lime zest
(zest of 1 lime)
2 teaspoons
grated
fresh ginger
2 cloves
garlic
crushed
1 teaspoons
Herbamare
(or sea salt)