Sick and tired of boring coleslaw? Me too. I just didn’t want to make a creamy coleslaw to have with our steak tonight.
After a little googling, I found an interesting Lebanese Cabbage Salad.
Not liking some of the ingredients I made a variation which is fresh and delicious. My taste tester found the salad a bit too tangy, so I add some agave syrup and this gave a delicious flavour. Honey would also be fine.
If making it without the sweetener, I’d call it “Tangy Cabbage Salad”.
Minted Cabbage Salad
1/2 green cabbage, thinly sliced (I used a mandolin)
1 red apple, cored and quartered, thinly sliced from the short end of each quarter
1/2 carrot, grated finely or sliced into very thin strips
the leaves from 4 or 5 stalks of fresh mint, chopped
3 Tbsp fresh lemon juice
3 Tbsp good quality olive oil – could probably reduce to 2 Tbsp
1 Tbsp agave syrup or honey (optional)
1/4 tsp fresh crushed garlic – I use the Woolies one in the plastic jar
sprinkling white pepper
Place dressing ingredients in a jar and shake to blend. Pour into a shallow dish. Add sliced apple. This prevents it from going brown.
Mix all salad ingredients together – hands are the easiest utensils to use here. Add the apple and dressing and mix again.