Crunchy, fresh and colorful, this slaw makes a delicious side dish. You can also mix it into a salad, bean dish, or grain (such as rice). The dressing on this slaw is oil-based with a note of garlic and lemon. If you prefer a creamy slaw, see the note below for an easy substitution.
Ingredients
Cabbage
- ½ of a small cabbage (2 cups, sliced), green or purple
Carrots
- 2 large
Garlic
- 1 clove
Oil
- 2 Tablespoons olive, canola or vegetable oil
Lemon_Juice
- 1 ½ Tablespoons
Cumin
- ½ teaspoon, ground (optional)
Salt
- ¼ teaspoon
Instructions
Step 1
Rinse the cabbage and peel and rinse the carrots.
Step 2
Slice the cabbage and grate or chop the carrots. Add to a bowl.
Step 3
Mince the garlic.
Step 4
Combine the garlic, oil, lemon juice, cumin and salt in a small bowl and whisk to combine. Pour over the cabbage mixture. Serve immediately or store for up to 3 days in the refrigerator.
Notes
To make a creamy dressing, substitute the oil with mayonnaise or lite mayonnaise. Note that this will add additional sodium, so if desired, skip the salt.