Southwest 'Slaw

Adapted from: Dana Shultz

Serves: 4

Prep time: 30 minutes

Ingredients:

356 g (4 cups) red cabbage, shredded

83 g (3/4 cup, about 1 medium) carrot, shredded

1/2 small red onion, finely chopped

1 tsp lime zest

1.5 tbsp lime juice (about 1 lime)

1 tsp olive oil

1 tsp honey or maple syrup

1/2 tsp cumin

1/2 tsp salt

1/4 tsp garlic powder

Yum! I ate this with the Tuna Cakes. The tang of these two together do not overwhelm. Instead they dance with the softness of the breaded tuna and the zesty contrast of lime, lemon, mustard, and cumin. Separate, these two recipes are great—together, they are a power couple. 

This salad stores in the fridge well for several days. 

Ingredients:
356 g (4 cups) red cabbage, shredded

83 g (3/4 cup, about 1 medium) carrot, shredded

1/2 small red onion, finely chopped

1 tsp lime zest

1.5 tbsp lime juice (about 1 lime)

1 tsp olive oil

1 tsp honey or maple syrup

1/2 tsp cumin

1/2 tsp salt

1/4 tsp garlic powder

Directions:
1. In a large salad bowl, combine all of the ingredients. 

2. Massage the salad by hand (with food serving gloves or with clean hands) to incorporate all the flavours into the cabbage. 

3. Serve and enjoy!