Shredded Red Cabbage, Carrot and Mint Salad

Original cookbook page 136

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.

Ingredients

• 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

Instructions

1. Combine Salad ingredients in a bowl.
2. Add Dressing ingredients, then toss to combine.