RECIPE: Purple Cabbage and Carrot Salad

Super healthy, easy and delicious salad.

Makes 4 servings
228 calories per serving


Ingredients:

• ¾ pound purple cabbage, cored and finely shredded
• ¼ pound carrots, peeled and finely grated
• 1 tablespoon finely chopped flat-leaf parsley
• 1 teaspoon minced fresh dill
• ¼ cup dried cranberries
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sherry vinegar or white wine vinegar
• freshly ground pepper to taste
• 1 small garlic clove, finely minced
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil

Instructions:

• Cover the shredded cabbage with cold water for 15 minutes and then drain.
• Combine the cabbage, carrots, parsley, dill, and cranberries in a large bowl.
• Whisk together the lemon juice, vinegar, pepper, garlic and Dijon mustard and then whisk in the oil.
• Toss with the vegetables and herbs. 
• Taste, and adjust seasonings if necessary.
• Serve immediately or refrigerate for 30 minutes to an hour before serving.

Recipe & photo submitted by
AAY! member Alisa H.