Ingredients

Mexican Slaw

  • 1 small red cabbage, shredded
  • 1 head of romaine lettuce, stredded
  • ½ red onion, finely diced
  • 4 scallions, thinly sliced
  • 12 sprigs cilantro, roughly chopped
  • ¼ cup toasted pepitas seeds
  • ¼ cup olive oil
  • 2 limes, juiced
  • ½ T apple cider vinegar
  • 1 T agave
  • A couple pinches of garlic salt

Mexican Tomato Salad

  • 1 pint cherry tomatoes, quartered
  • 2 T red onion, finely diced
  • ¼ cup cilantro, roughly chopped
  • 1 lime, juiced
  • Dash of apple cider vinegar
  • Dash of olive oil
  • Pinch of garlic salt
Method

For the Mexican Slaw: 

  • Whisk together the olive oil, lime juice, apple cider vinegar, agave, and salt in a large mixing bowl.
  • Toast raw pepitas in a pan on medium high heat until golden.  Stir occasionally while toasting. This will only take a couple minutes – be careful not to burn.
  • Add the rest of the ingredients and toss well.  Let the slaw marinate for a few minutes before serving.
  • Serve with mexican tomato salad (recipe below), short grain brown rice + black beans, and avocado.
  • Enjoy!

For the Mexican Tomato Salad:

  • Whisk together the olive oil, apple cider vinegar, lime, and garlic salt in a medium mixing bowl.
  •  Add the rest of the ingredients and toss well.
  • Taste and adjust seasoning, adding a pinch more salt or squeeze of lime as needed. Let marinate for a few minutes before serving.