Average Recipe
Prep Time
20 minutes

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.



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


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)