North African cabbage salad

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PREP TIME

20 min

Makes

8 cups (2 L)

* PLUS Standing Time: 30 minutes

Ingredients

  • 8 cups shredded green cabbage , about 1/2 medium head
  • 1 cup shredded or grated large carrots
  • 1/4 cup chopped fresh mint
  • 2 to 4 tbsp olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 small garlic clove , minced
  • 1/2 tsp salt

Instructions

  • In a bowl, mix cabbage with carrot and mint. In a small bowl, whisk 2 tbsp (30 mL) olive oil with lemon juice, garlic and salt.
  • Pour over salad and toss. Let stand at room temperature, stirring occasionally, for 30 minutes. Taste. If too tart, stir in more oil, 1 tbsp (15 mL) at a time. Salad will keep well, covered and refrigerated, for up to 4 days.

Nutrition (per serving)

  • Calories
  • 55,
  • Protein
  • 1.1 g,
  • Carbohydrates
  • 5.9 g,
  • Fat
  • 3.6 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 160 mg.

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