I went to my fridge to see what I could make into some sort of salad. Carrots. Jicama. A half a head of purple cabbage. Celery. I could mix that into something, maybe coleslaw? I started to shred the cabbage, but purple was flying everywhere so I abandoned that idea and finished the head by thinly slicing it. Cinnamon shredded the carrots while I dealt with the Jicama. EW!!! We skipped that thought after I opened the bag. Celery would have to do.
The colors were pretty and I thought a vinaigrette would work better. I wanted to try using lemon juice instead of vinegar, so I juiced a lemon into a small bowl and added olive oil. I will be honest. I am horrible at measuring. I just add this and that and then later think, how much was that? Cinnamon and I guessed that we used about ¼ cup of olive oil or less. I then threw in some salt and pepper and some basil. Minced some garlic and tossed it all together.
It is something I will definitely make again. Everyone enjoyed it and loved the dressing. I think lemon will be a new staple in my fridge. I hope you enjoy!
Cabbage Salad with a Mediterranean Style Dressing
1/2 of a cabbage shredded or thinly sliced3 carrots shredded
4 stalks of celery thinly sliced
3-4 cloves of garlic minced
The juice of 1 lemon
¼ cup olive oil (or less if preferred)
Salt and Pepper to taste
1 tsp Basil
Mix cabbage, carrots and celery together. In a small bowl mix the juice of one lemon, minced garlic, and olive oil together. Add seasonings to taste. Mix together until well blended. Pour over vegetables and toss.