Swap out coleslaw for this minty, slightly spicy cabbage salad. Light and crunchy, it lasts for a few days in the refrigerator, too!
Ingredients
- 1/2 small red cabbage (8 cups shredded)
- 1 large carrot
- 1 small red onion, slivered
- 1 large jalapeño or other chili pepper, chopped
- 1/2 cup parsley, chopped
- 1/2 cup fresh mint, chopped
- 1 clove garlic, pressed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- Orange segments
- Toasted slivered almonds
Preparation
- Use the slicing blade of a food processor to shred the cabbage, then switch to the coarse blade to shred the carrot. (You can do it by hand, as well.)
- Place in a large bowl and add onions, chili pepper, parsley and mint. In a cup, combine the garlic, olive oil, lemon juice and salt. Pour over the cabbage mixture and toss to mix.
- Transfer to a serving platter, then top with orange segments and almonds.
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