Red Cabbage, Carrot & Mint Salad

By aribear

A colorful, refreshing, crunchy salad that is versatile and will suit pretty much any cuisine. I made this as part of a multi-course Middle Eastern menu as a salad to accompany the mains as well as using in wraps.

Ingredients

• SALAD:
• 4 cups red/purple cabbage, finely shredded
• 1 carrot, julienned
• Handful mint leaves, roughly chopped
• DRESSING:
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• Black pepper, to taste

Preparation

Step 1

Combine Salad ingredients in a bowl.

Add Dressing ingredients, then toss to combine.

Note:

The mint can be substituted with any other herb you prefer or that you think will suit your taste or compliment other dishes.

When I am making Asian dishes, sometimes I substitute the lemon with limes and/or the olive oil with another more neutral flovored oil such as grapeseed or canola oil.