Red Cabbage Summer Salad

I've been talking about this salad for weeks (if not months) and I'm very happy to finally be sitting down and sharing it with you!  

​I made it for the first time as a slaw for a taco night I hosted and loved it so much that I've been making it as a stand-alone salad.  And yes, I'm still on my cabbage kick.  

Hope you enjoy this as much as I do!

2-3 servings as a main meal. 

Ingredients:

• 1/2 a head red cabbage with the outer leaves discarded, coarse inner stem removed and leaves rinsed 
• 1 medium carrot
• Half a (small) lemon
• 1-2 tablespoons vinegar (or more lemon juice). I tried both apple cider vinegar and white vinegar - both delicious!
• 1 teaspoon olive oil
• 1/4 - 1/2 teaspoon salt
• Small bunch of chopped cilantro

Directions:

1. Shred the cabbage into thin strips. 
2. Grate the carrot.
3. Juice the lemon. 
4. Combine all ingredients in a large bowl and toss to combine.
5. It tastes best when it has some time to sit for a couple of hours in the refrigerator so the flavors can blend. 
   

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Store any leftovers in a sealed container in the refrigerator and eat the next day. 

As I said, it tastes great as a light meal or use it as a slaw for tacos or find your own way to eat it!  

Enjoy!
Many thanks,
Rebecca