{Mexican Cabbage Slaw}

Eat the rainbow! Use this fresh and clean cabbage slaw to top tacos, shrimp, salmon or a breakfast egg scramble.

If you've got kids, get them cooking in the kitchen by letting them de-stem the cilantro ;)

Yield | 8 servings, 1 cup per serving

Ingredients:

• 1/2 Small Red Cabbage head (about 750 g)

• 1/2 Medium Red Onion, chopped

• 2 cups Cherry Tomato

• 1 Orange Bell Pepper, chopped

• 1/2 cup Fresh Cilantro, coarsely chopped

• 1 1/2 tbsp Jalapeno, minced

• 3 tbsp Extra Virgin Olive Oil

• 3 tbsp Lime juice

• 1 tsp Maple Syrup

• 1/4 tsp Sea or Pink Salt

Instructions:

Chop all ingredients and add to medium sized bowl. Wisk together olive oil, lime juice, maple syrup and salt. Dress and toss.

Serve over Chili-Lime-Cilantro Riced Cauliflower and make fish or shrimp tacos. Or try topping a simple southwestern egg scramble spiced with chili powder, chipotle powder, cumin and salt.

Eat and Enjoy!

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