Southwestern Cole Slaw

by | Sep 2, 2016 | Recipes, Sides and Salads | 0 comments

Ingredients

  • 1 small head of purple Cabbage, thinly sliced
  • ½ cup of light tasting Olive Oil
  • ⅓ cup fresh Lime Juice
  • ½ cup Fresh Cilantro, torn, + more for garnish
  • 2 Tablespoons Honey
  • 1 tsp Cumin
  • 1 tsp Bragg’s Apple Cider Vinegar
  • Pinch of Salt

Instructions
Place thinly sliced cabbage & cilantro in a large mixing bowl. In a measuring cup, mix the rest of your ingredients. Pour liquid mixture over your cabbage & toss with your hands. Let sit in the refrigerator for 2 hours or longer to let flavors meld.

When ready to serve, top with more cilantro. Add chicken if desired for a complete meal.

About Catherine Ebeling: I am Catherine (Cat) Ebeling. I am an RN with a Masters of Science in Nursing and Public Health. I have been studying diet, fitness and health for the past 30+ years–in addition to my clinical nursing experience, which includes anti-aging, preventative, regenerative medicine and bioidentical hormone therapy. I have had a life-long fascination with diet, fitness and nutrition, and have learned how to biohack my genetic capacity. I realized that we, as humans, have the ultimate power over our bodies and our health. Wanting to learn even more about human biology, nutrition, health and disease, I went back to school to study for a BSN in nursing. I just recently completed my MSN (at age 60). I’ve written six books on diet and health that have sold thousands–and even hundreds of thousands of copies all over the world through “The Nutrition Watchdog” publishing. I am an expert on diet and health and want to share that knowledge with you. I can be reached at caebeling@gmail.com or 314-369-6400 or on FB Instant Messenger.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Share This