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 minutesmins
Total Time10 minutesmins
Course: Salad
Servings: 4as a side
Calories: 116cal
Author: Nagi | RecipeTin Eats
Ingredients
Salad
4cupsfinely shredded red/purple cabbage
1carrot, julienned
Handful of mint leaves, roughly chopped
Dressing
2tbsplemon juice
3tbspolive oil
1/2tspsalt
Black pepper
Instructions
Combine Salad ingredients in a bowl.
Add Dressing ingredients, then toss to combine.
Notes
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.