Makes 4 Servings
1 cup purple cabbage, thinly sliced
1 cup carrots, grated
¼ cup red onion, thinly sliced
1 apple, sliced
1-inch piece ginger, peeled and grated
Juice from 1 lemon
1 tablespoon Bragg’s raw apple cider vinegar
Sea salt and black pepper to taste
2 tablespoons extra-virgin olive oil
Add all the ingredients to a large mixing bowl. Massage the vegetables using clean hands to help the vegetables wilt. Adjust the seasoning to your tastes. Allow the slaw to marinate in the refrigerator for at least 15 minutes before serving.
Top with 1 avocado along with your choice of protein, if desired.
