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INGREDIENTS

FOR THE SLAW
  • 1 small head red cabbage, shredded
  • 4 large carrots, shredded
    VINAIGRETTE
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • ⅓ cup olive oil
  • ¼ cup organic apple cider vinegar (I like Braggs)
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • ¼ teaspoon chili powder, or to taste
  • salt and pepper, to taste
  • chopped fresh parsley, for garnish

DIRECTIONS

  1. Place shredded cabbage and carrots in a large bowl and set aside.
  2. In a small mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, chili powder, salt and pepper; until well combined.
  3. Pour dressing over the cabbage mixture and toss well.
  4. Taste for seasonings and adjust accordingly.
  5. Remove from fridge and garnish with chopped parsley.

I used frozen tilapia for my fish. Defrost. Sprinkle with salt, pepper, and garlic powder and bake for approximately 15-20 minutes at 400F. Toss with crushed tomatoes or salsa. Enjoy over cabbage and carrot slaw!

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