With no cooking involved, this is an arguably even easier dish! All you need is carrots and cabbage. Maybe it's just me, but whenever I go shopping, I just feel like carrots, cabbage and beet go together, so I that's what I have in my fridge. This is a super simple recipe with a sweet and slightly radish-y kick from the raw cabbage. Delicious!
Just chop your cabbage into thin strips and crumble. Add an equal amount of shredded carrots, some lemon-mustard vinaigrette dressing, and toss. Top with mint and more lemon, if desired.
For the lemon-mustard vinaigrette dressing, combine 1 tbs lemon juice, 1 tsp dijon-style mustard, 1 tbs balsamic vinegar, 1 tsp red wine vinegar, 2 tbs quality olive oil, salt and pepper. This is a great sour tangy dressing to complement our sweet crunchy salad. Yum!
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