About the Recipe
This is a really versatile salad that goes with pretty much any cuisine, including Middle Eastern, Asian, Southern, Mexican, South American and European. It’s my standard “go to” salad because I pretty much always have red cabbage in the fridge (because it lasts for weeks!).
4 cups finely shredded red/purple cabbage
1 carrot , julienned
Handful of mint leaves , roughly chopped
2 tbsp lemon juice
3 tbsp olive oil
1/2 tsp salt
Combine Salad ingredients in a bowl.
Add Dressing ingredients, then toss to combine.