Monday, May 19, 2008

Minted Cole Slaw

½ small green, red, or Napa cabbage
3 medium carrots
1 red pepper
1/2 cup mint
3 tablespoons olive oil
3 tablespoons apple cider vinegar
Salt and pepper

Quarter cabbage and remove core. Thinly slice two of the quarters widthwise. Peel carrots and cut thin slices on the bias. Cut the carrot slices again lengthwise to form matchsticks. Cut the red pepper into matchsticks. Chop mint.

Toss all of the veggies with olive oil, vinegar. Add salt and pepper. Taste and season with additional salt and pepper if necessary.

Cole slaw can be made a day ahead.

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