Tossed in Apple Cider Vinegar, this tangy slaw is light, crunchy, refreshing, and serves perfectly as a side dish or even an appetizer.
1/2 head red cabbage chopped
1 carrot peeled and chopped
1 celery chopped
1 romaine hearts
For the dressing:
1/2 cup organic olive oil
2 tablespoon apple cider vinegar
1 teaspoon sugar
4 tablespoon orange juice
Salt and black pepper to taste
In a large bowl add the red cabbage, carrots, celery and romaine hearts and toss well.
In a bowl whisk together olive oil, apple cider vinegar, orange juice, sugar, salt and black pepper.
Toss the dressing to the salad and refrigerate for 30 minutes.
Add a protein of your choice or cubed extra firm tofu and serve cold.