Shredded Red Cabbage, Carrot and Mint Salad
A colourful, 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.
Prep Time10 mins
Total Time10 mins
Servings: 4 as a side
- 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
- Black pepper
1. The mint can be substituted with any other herb you prefer or that you think will suit the dishes that you are making.
2. When I am making Asian dishes, sometimes I substitute the lemon with limes and/or the olive oil with another more neutral flavoured oil such as grapeseed or canola oil.
3. Nutrition per serving.
Serving: 105g | Calories: 116kcal | Carbohydrates: 5.7g | Protein: 1.1g | Fat: 10.6g | Saturated Fat: 1.6g | Sodium: 315mg | Potassium: 178mg | Fiber: 2.2g | Sugar: 3.2g | Vitamin A: 2600IU | Vitamin C: 41.3mg | Calcium: 30mg | Iron: 0.4mg