The star of a lean, clean dinner is the vegetable side dish. And this one is the top on my list if I'm in the mood for fresh, raw veggies and lots of vitamin C.
It's the perfect salad to accompany different proteins (chicken breast, steak, etc) and I've really enjoyed the leftovers as a delicious salad along with a couple of hardboiled eggs. It's even great after two days in the fridge when it begins to ferment. Yes. This is one of my favorite salads/side dishes and if you enjoy coleslaw, it may become yours.
Here's the recipe:
Ingredients:
2 teaspoons raw honey
3-4 tablespoons cold-pressed olive oil
5 tablespoons lemon juice
Seat salt and black pepper
2 10-oz bags of organic shredded cabbage/coleslaw mix
2 organic bell peppers, thinly sliced
1 cup organic corn (can use frozen thawed corn)
Protein of choice (I used pan-seared pork from my local organic farm in this photo)
Directions:
In a bowl, whisk the first 3 ingredients and salt and pepper for about 3 minutes or until the olive oil is cloudy and you have created a dressing.
Put the slaw mix in a large bowl and pour the dressing over. If you need a little more olive oil or honey, add it to suit your taste. Stir and let it marinate for at least 45 minutes.
Cook your protein while it marinates.
Serve slaw with protein and enjoy!