RAINBOW CABBAGE SALAD

 


This recipe is inspired by Camila Alves McConaughey's No Mayo Coleslaw. It's so good. But we had to make some changes to fit the taste of our family. The colorful vegetables are a medley of texture and flavor. It's sweet yet fibrous and healthy too. 


INGREDIENTS

1 Whole (small) - Shredded Red Cabbage

1 Whole (small) - Shredded Cabbage

2 Whole - Julienned Carrots

3 Whole - Julienned Honeycrisp Apples 

2 Whole - Julienned Pears

1/2 Cup - Thinly Cut Fresh Mint

1 Whole - Lemon Juice (to taste)

4 Tbsp - Apple Cider Vinegar (https://amzn.to/3Gi0lb3) 1 Tbsp - Kosher Salt (https://amzn.to/3wKj0b7) 1 Tbsp - Freshly Ground Black Pepper (our grinder: https://amzn.to/3PG77f6) 3 Tbsp - Olive Oil (https://amzn.to/3wJnaBm or https://amzn.to/3Ge5GAl)


INSTRUCTIONS

1. Put all of the ingredients except the mint into a bowl.  Squeeze the lemon juice to taste (use a strainer to keep seeds out of the salad). 

2. Mix everything well. Then add the mint and mix again.

3. Serve immediately. 




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