Chunky Summer Slaw

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.