SHREDDED RED CABBAGE AND CARROT SALAD

By Clarabell

Ingredients

• 3/4 # red cabbage, cored and finely shredded
• 1/4 # carrots, peeled and finely grated
• 1 T finely chopped flat-leaf parsley
• 1 t minced fresh chives
• 1 t minced fresh dill
• 1 T freshly squeezed lemon juice
• 1 T sherry vinegar or white wine vinegar
• Salt
• freshly ground black pepper to taste
• 1 small garlic clove, finely minced
• 1 t Dijon mustard
• 6 T extra virgin olive oil or canola oil

Details

Servings 4

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.