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! This salad can be made ahead of time and stored in your refrigerator for up to 5 days.
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)
