Marinated Purple Cabbage Slaw

Serves: 8

Time: 10 minutes

I could take a huge bowl of this slaw and happily eat it for an entire meal! This lightweight, tangy slaw is ideal to top fish tacos, eat as a side, or even use it at the base of a salad. It is versatile and delicious and is packed with some serious flavor. And personally, I think it is even better on the second day after it is made.

DF, GF, EF, SF, PNF, Paleo

Ingredients:

For the slaw:

·      ½ large purple cabbage, sliced thinly

·      ½ medium red onion, sliced thinly

·      1 medium yellow bell pepper, sliced thinly

·      1 mango, cubed

·      3 cloves garlic, minced

·      ¼ c cilantro, chopped

·      Optional: jalapeno, sliced to garnish

For the marinade:

·      1/3 c olive oil

·      1 tbsp maple syrup or honey

·      Juice of 2 limes

·      1 tsp salt

·      1 tsp paprika

·      1 tsp cumin

·      ½ tsp pepper

Directions:

1.     Prep purple cabbage, red onion, yellow pepper, mango, cilantro and garlic. Place all of the ingredients in a large mixing bowl and toss together.

2.     In a separate bowl, combine together the marinade ingredients. Once well combined, drizzle marinade over cabbage, and then toss cabbage in marinade.

3.     Once thoroughly combined, place slaw in a storage container in fridge until ready to serve, or serve immediately. (The flavors enhance over time, bringing more of a punch while softening the texture of the cabbage.)

Serving Suggestions:

This slaw pairs well with:

·      Fish tacos, as a tangy and tropical topping

·      As the base of a salad with some added protein to top

·      A side vegetable served with pork loin that’s been roasted in the oven