Feel free to double up on this recipe. It keeps well in the refrigerator and it travels well to work or your next potluck supper. The use of red cabbage will fill you with anthocyanins. When it comes to fighting inflammation, these compounds rank high.
Ingredients
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 2 limes juice
- ½ teaspoon garlic, minced
- 1/8 teaspoon black pepper
- 2 cups (200 g) red cabbage, thinly sliced
- 2 cups (150 g) romaine lettuce, chopped
- 1 mango, peeled, pitted and chopped
- 1 cup (150 g) cucumbers, peeled, seeded and cut into strips
How to Make It
- Combine vinegar, olive oil, lime juice, garlic, and black pepper in a small bowl.
- In large bowl and mix all other ingredients.
- Mix well and pour liquid over the slaw, tossing to mix.
- Cover and chill for at least 1 hour.
