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Fish Bowl


  • 3 Cups Cabbage shredded (half red/half green) 
  • 1⁄2 Cup carrots shredded
  • 1 Green Apple cut into matchsticks 
  • 2 Scallions trimmed and sliced thin (reserve green part for garnish) 
  • 1⁄2 Cup Creamy Dressing  (page 166)
  • 1 Lemon juiced
  • 1 Tbsp. Ghee
  • 2 Leftover Snapper Fillets or any 5-8 oz. white fish
  • Salt and pepper to taste
  • 1 Avocado cubed or guacamole (page 180)
  • 1⁄4 Cup cilantro roughly chopped 


1. Shred Cabbage and Carrots. Place in a large bowl. 

2. Add apple matchsticks and scallions (white pa only). Toss mixture with 4 tablespoons Creamy Dressing and squeeze fresh lemon juice. Combine thoroughly.

3. Reheat Leftover fish or cook fish fresh using instructions from Snapper with Herb-Bu er Sauce (p. 81).

4. Add slaw to individual serving bowls. Lay fish over slaw.

5. Top with cubed avocado or Guacamole and remaining Creamy Dressing.

6. Sprinkle with reserved scallions (green pa ) and cilantro.

Serves 2



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Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.

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