Serve this vibrant, antioxidant-rich slaw alongside baked fish or chicken and roasted sweet potatoes for a balanced, nourishing meal. It’s also delicious paired with cooked brown rice or quinoa and black beans or chickpeas, topped with sliced avocado. This slaw holds up well and can be made ahead, making it a wonderful option to keep on hand for easy, nourishing meals throughout the week.
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
¼ cups
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)
