Red Cabbage Carrot Mint Salad Recipe 395

Steps:

• 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.

Steps:

• Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
• Toss together the cabbage, carrots, parsley, chives and dill.
• Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.

Steps:

• In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are dissolved, add the cabbage, the onion, the carrot, the mint, the coriander, and the oil, and toss the salad well.

Steps:

• Toss all the ingredients together and chill for an hour and serve.

Steps:

• Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.