The Salad Of The Year

Vegan, Gluten Free & Grain Free Friendly

Originally published: October 6, 2020

This recipe is adapted by Nick Vazquez

Okay, so when I saw this recipe on Organic Olivia’s Instagram I knew I had to make it. It involves cilantro, red onion, cabbage, and a slurry of vinegars- yum. Because this salad has become a staple in my household, I tweaked the ratios to make it last a bit longer, plus added the zest of one lime. We love eating it as is, putting on tacos, including it on wraps, adding a protein to it, the options are truly endless with this one. I hope you try it and become quickly obsessed with it as I am.

Ingredients

1/2 large red cabbage, sliced thinly

1 small red onion, sliced thinly

1/2 bunch of cilantro plus stems, chopped finely

1 lime, zested and squeezed

3 tbsp extra virgin olive oil

3 tsp white balsamic vinegar

3 tsp red wine vinegar

3 tsp balsamic vinegar

s/p to taste

Method

Thinly slice the cabbage and onion and add to a large mixing bowl.

Finely chop the cilantro, including the stems and place in bowl.

Add the extra virgin olive oil, white balsamic, red wine vinegar, balsamic vinegar, lime zest, and lime juice.

Make sure the salad is mixed thoroughly and add salt and pepper to taste. Enjoy!