Shredded Red Cabbage, Carrot and Mint Salad

Arabian Feast – 7 dishes prepared in 1 hour. Clockwise from top left: Hummus

Prep: 10 mins

Total: 10 mins

A colourful, refreshing, crunchy salad that is versatile and will suit pretty much any cuisine. I made this as part of a multi-course Middle Eastern menu as a salad to accompany the mains as well as using in wraps.

Instructions

• Combine Salad ingredients in a bowl.

• Add Dressing ingredients, then toss to combine.

Recipe Notes:

1. The mint can be substituted with any other herb you prefer or that you think will suit the dishes that you are making.2. When I am making Asian dishes, sometimes I substitute the lemon with limes and/or the olive oil with another more neutral flavoured oil such as grapeseed or canola oil. 3. Nutrition per serving.

Nutrition Information:

Serving: 105gCalories: 116cal(6%)Carbohydrates: 5.7g (2%)Protein: 1.1g (2%)Fat: 10.6g (16%)Saturated Fat: 1.6g (10%)Sodium: 315mg(14%)Potassium: 178mg (5%)Fiber: 2.2g (9%)Sugar: 3.2g (4%)Vitamin A: 2600IU (52%)Vitamin C: 41.3mg(50%)Calcium: 30mg (3%)Iron: 0.4mg(2%)