Mexican Red Cabbage Coleslaw
A delicious, fresh and healthy coleslaw recipe that can be paired with other Mexican dishes or enjoyed as a mains with extra added chicken or beans for protein.
Ingredients
- 440g (15.5oz or 4 cups) red cabbage sliced
- 50g (1.8oz or 1-2 limes) fresh lime juice
- 4 tbsp extra virgin olive oil
- 1 pinch of sea/ Himalayan/Celtic sea salt
- 1 tbsp agave syrup
- 1 tbsp freshly chopped coriander leaves
- 1 tsp dried origanum
Instructions
- Place the thinly sliced cabbage in a large bowl
- Mix the oil, origanum, lime juice, agave syrup and salt well, then pour over the cabbage and stir well
- Set aside for about 15 minutes before serving.
Notes
This is a tasty coleslaw that can be served with quesadillas, tacos, burritos or tortillas as a side dish. Red cabbage is packed with vitamin C and anthocyanins which act as antioxidants that help protect our body against free radicals and lower inflammation. Cabbage also belongs to the brassica vegetable family, which contain sulphur compounds like indole-3-carbinol which support a healthy hormonal balance and is anti-cancer in nature, particularly against breast and prostate cancer. Cabbage is also high in L-Glutamine, an amino acid that helps with cellular repair, especially with regards to muscle and the gut lining, helping leaky gut/ permeable gut syndrome.
Nutrition Information:
Yield: 6 Serving Size: 94g (17.4oz)Amount Per Serving: Calories: 114kcalTotal Fat: 9.2gNet Carbohydrates: 6.8gFiber: 1.6gProtein: 0.9g
