Red Cabbage Salad



  • 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)


  1. Add cabbage, oil, vinegars and orange zest to a large mixing bowl.

  2. Mix well, then add coriander salt and pepper.

  3. Portion a meal sized amount, and top with pulled chicken.

  4. Refrigerate leftover salad, and enjoy as a lunch, or breakfast topped with eggs.