SHREDDED RED CABBAGE & CARROT SALAD

By BobD

Ingredients

• 4 SERVINGS
• 3/4 pound red cabbage, cored and finely shredded
• 1/4 pound carrots, peeled and finely grated
• 1 tablespoon finely chopped flat-leaf parsley
• 1 teaspoon minced fresh chives
• 1 teaspoon minced fresh dill
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sherry vinegar or white wine vinegar
• Salt and freshly ground pepper to taste
• 1 small garlic clove, finely minced
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.

2. Toss together the cabbage, carrots, parsley, chives and dill.

3. Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.