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Listed in: Salad
1/2 head green cabbage
2 small carrots, grated
1/2 cup (50 g) sliced scallion
1/3 cup (5 g) chopped fresh cilantro
1 1/2 tablespoons (25 ml) flaxseed oil (or olive oil)
1 1/2 tablespoons (25 ml) raw apple cider vinegar
1 1/2 teaspoons (10 g) honey
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon each salt and fresh-ground black pepper
Halve and core the cabbage half, then slice each quarter thinly, or feed through the slicing attachment on the food processor to save time. In a large bowl, combine the prepared cabbage, carrots, scallion, and cilantro.
In a small bowl whisk together the oil, vinegar, honey, cumin, cayenne, salt, and pepper. Dress the veggies to taste, toss to coat, and serve. (You can also chill this dish for a whole day in the refrigerator—the flavors will combine and deepen.)
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