Difficulty
Average Recipe
Prep Time
20 minutes
Servings
8

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)