Cabbage Slaw
I am a sucker for coleslaw at a BBQ spread, however mayo is not a huge fan of my thighs. Well you are in luck with this recipe as it is mayo free! This isn’t your traditional coleslaw but it defiantly packs a punch. It’s also vegan if that gets you going. This recipe is a make the night before and enjoy the next day recipe.
1 head of red cabbage
6 carrots
1 bunch of cilantro
1 tab ginger
1 Serrano chili
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar (Honey ginger flavored)
Juice of 1 large grapefruit
Salt and pepper
Wash your veggies!
Chop the cabbage thinly. I use a Julien peeler to cut the carrots into shoe string sized strands. Thinly slice the Serrano and roughly chop the cilantro.
In a small bowl, combine the ginger, Serrano, olive oil, grapefruit juice, and balsamic and whisk together.
Pour over the chopped veggies and toss. Keep tossing every 5 min for about 15 min. Then refrigerate and let set for 30 minutes at least.
Eat enjoy INDULGE!