Tuesday, September 24, 2013

Caraway-Mint Cabbage Slaw with Garlic-Lemon Dressing

This recipe quickly became a staple of mine during a cleanse I was participating in, where the bulk of my diet was to be comprised of at least 50% raw, minimally processed vegetables.

Easy to make, easier to eat, full of flavor and zing!  It is also a healthier take on coleslaw, made healthier/vegan without the mayonnaise.  Using a mandolin on its finest setting will make very quick work of the cabbage.  You can also use just about any leafy herb that you'd like, such as cilantro, if mint is unavailable.

Caraway-Mint Cabbage Slaw with Garlic-Lemon Dressing

Serves 4-8
2-4 lg. garlic cloves
6 T fresh lemon juice
1/2 c extra virgin olive oil
1 head white cabbage, cored and finely shredded (about 3/4 lbs)
1 small bunch fresh mint, roughly chopped
1/2 bunch fresh Italian parsley, roughly chopped
2 heaping Tbls. toasted caraway seeds
Sea salt and freshly ground black pepper
Place the garlic, lemon juice, olive oil, and half of the caraway seeds in a blender, blend until smooth.

Combine the cabbage, mint, and parsley in a large bowl. Dress with the lemon-olive oil dressing, season with salt and pepper. Serve immediately.

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