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