1 head organic purple cabbage
2 cloves organic garlic
1 cup Fancy Peasant Olive Oil
1/2 cup Brizo Clean Spicy Salad Dressing
1 Tbs Maille Dijon Mustard
1 organic lime, juiced
1 organic lemon, juiced
1/2 organic jalapeño, finely chopped
Throw the cabbage in a bowl that has a lid.
Finely chop your garlic and add it to a salad dressing container. Add the rest of the ingredients to the salad dressing container. Shake until the ingredients are fully mixed.
Save about 1/2 of the dressing for marinating salmon or chicken.
Refrigerate the slaw for at least 3 hours. The longer this marinates the better it tastes.
I eat this as a salad or as the base to tacos or burritos.