This is a super versatile recipe because you can use it as a side salad, a slaw on top of hot dogs or burgers, or a topping for fish (or any) tacos. If you let it sit in a jar for a couple days the flavors intensify into an almost-pickle snack.
What You’ll Need
1 small head red cabbage, (1/2 head of a large one) shredded (you can shred it with just knife)
1 bunch cilantro, chopped
1 cup matchstick carrots
1-2 green onions, chopped (optional)
Juice of 2 limes, slightly less than a quarter cup
3 tablespoons coconut oil (some recipes use olive, I find the flavor too strong)
1 TB Organic Apple Cider Vinegar (optional, but provides great health benefits 🙂 )
1 TB Honey
2 Garlic cloves, finely minced
1 inch piece of ginger, grated (optional – it changes the flavor)
1/2 tsp salt to taste
1/2 tsp pepper to taste
1-2 tsp black sesame seeds
Shake red pepper flakes or squirt of sriracha if you like it spicier!
Simply whisk all sauce ingredients together in a measuring cup before pouring over tossed veggies. Plate some for a snack now, & jar the rest for later! The ingredients in this salad are there because they taste amazing, but they also all compliment each other in being almost like a health tonic in a salad. If your immune system needs a little boost, this salad checks off a huge list of items that can help you kick any bug! The garlic, citrus, ACV, honey, & ginger have saved me a million times.
Don’t worry! We have the power of science. It will return to liquid as soon as it returns to 76º.
If I make this for lunch, I’ll leave the rest out for dinner, and then store the leftovers in jars. Once I store it in the fridge, I’ll take it out to let it come to room temp a few hours before eating. If you pack leftovers to take to lunch with you, you can leave it out and it will be the perfect temp by lunchtime!
Please let me know in the comments how you like to eat this! My fave is as a topping for fish tacos. <3