I make this recipe sometimtes up to twice a week- and everyone loves it. It’s versitile, so you can adapt it to your family, or what you have in your fridge. Our favorite way to eat it is with tilapia, corn on the cob, and black beans. Don’t forget the avocado!Yummy!
2 cups shredded red cabbage
1 cup julienned cucumber
1/3 cup julienned red onion
1/2 cup chopped fresh cilantro
3 tablespoons honey
2 tablespoons red wine vinegar or lime juice
Salt and pepper to taste
Toss first 4 ingredients together in a large bowl. Set aside. In a small bowl, whisk remaining ingredients together, and pour into cabbage mixture. Toss to coat. refrigerate until ready to serve.