As I was browsing through one of my favorite recipe sites, I came across a recipe from one of my favorite cookbooks – The Thug Kitchen. As they say, the their foul language brings hilarity when talking about clean eating with a dirty twist. If you can get through the language and the laughs, the vegan-inspired recipes they have are creative and delicious. Making one of their recipes a week has been my first quarter goal! This recipe is a great taco topper. Enjoy!
LIME AND CILANTRO COLESLAW adapted from cleaneatingmag.com from The Thug Kitchen
ingredients
- 1/2 head green or purple cabbage cabbage (about ½ lb)
- 1 small carrot, peeled
- 2 tbsp fresh lime juice
- 2 tbsp rice vinegar
- 1 tsp olive oil
- 1/8 tsp sea salt, optional
- 1/3 cup chopped fresh cilantro leaves
- Also consider adding a favorite flavor enhancer of mine, like cayenne pepper or cumin.
directions
- Cut cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches.
- Chop carrot into thin matchsticks of the same length.
- In a small glass, mix together lime juice, vinegar, oil and salt. Add cabbage and carrots to a large bowl and add dressing right before you are going to eat. Add cilantro and serve.
“Do something today that your future self will be thankful for.” ~Unknown
Be Well ~Meg @REJOOVwithMeg
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