1 cup shredded red cabbage
1 TB olive oil
1 TB balsamic vinegar
1 TB apple cider vinegar
Zest of ½ large orange
½ tablespoon of ground coriander
Salt and pepper to taste
¼ cup cilantro (optional)
Serving of pulled chicken from weekend prep
Add cabbage, oil, vinegars and orange zest to a large mixing bowl.
Mix well, then add coriander salt and pepper.
Portion a meal sized amount, and top with pulled chicken.
Refrigerate leftover salad, and enjoy as a lunch, or breakfast topped with eggs.