Today’s recipe is crazy simple. It’s so fresh and light, and the bright colors will brighten up any table. It’s red cabbage and carrot slaw!
This slaw makes a great side dish – full of fresh and bold flavors – but I think it really shines as a textural condiment. I love using it a bright, crunchy addition to homemade tacos. Why not try both? It’s almost impossible to make a small batch of this slaw. I sliced up a quarter of my cabbage and – whoops! – suddenly I was making a triple batch. Yeah.
This bright, crunchy salad is a wonderful fresh addition to any meal
- 2 c sliced red cabbage
- 2 c grated carrot
- 2 tbs chopped cilantro
- 2 tbs chopped mint
- 2 tbs lemon juice
- 2 tbs extra virgin olive oil
- salt and pepper (to taste)
- I used a mandolin to slice my red cabbage and a grater for the carrot. You could also slice the cabbage with a knife, or you could use a vegetable peeler to make carrot ribbons. The goal is about 2 cups of each.
- Mix everything together. Slaw keeps in the fridge for about a week, although the carrot starts turning pretty pink after two days.
I liked it best with both cilantro and mint, but feel free to use only one if you're dialing back the flavor.
recipe adapted from recipe tin eats
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