Cabbage Slaw

Posted May 23, 2018

In Appetizer, apple cider vinegar, arbequina, Arbosana, Side Dish, vegan, vegetarian

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!