This slaw is so good! Seriously. It will keep in the fridge for 2-3 weeks but it probably won’t be around that long.
I put all the ingredients into a large mixing bowl, stirred it up, and put it in the fridge to chill for 2 hours before serving:
1 14.5 oz can organic diced tomatoes, drained
2 cups red cabbage, chopped
1/2 cup white onion, diced
2 small cucumbers, sliced
juice of half a lemon
1 TBSP olive oil
1 TBSP balsamic vinegar
1/2 tsp Himalayan Pink sea salt
1/4 tsp celery salt
freshly ground black pepper, to taste
Best of luck to Ger – he’s at the Bacon Beatdown 2015, (Daytona Beach) and after day 1, is sitting solidly in 2nd place and only 5 points from 1st.
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