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.

Seasonal Slaw, Featuring Chiogga Beets, Served on a Bed of Kale

Mmm... Clearly I've got an axe to grind against my self, on that whole "only posting desserts" thing... Being unable to take new pictures also seems to be doing wonders for my blog-updating. Sadly the dishes I've made today, a Ras al Hanout and Passion Fruit slaw as well as the Whole Grain Medley tossed with Tomatoes, Basil, and Mint will be lost. The fudgey brownies from a new recipe I am tooling around with are not particularly photogenic, so cheers to that?

Anyway... The camera battery charger remains unfound (!!! pain), so I will continue posting _real_ food recipes, while I cry to my self about the veganized peanut butter crispy bars unphotographed, along with the chocolate bourbon pecan pie I am making for tomorrow.

I have yet to find my "always go to" dressing recipe for slaws, but I also never buy anything to make my slaws...

Seasonal Slaw, Featuring Chiogga Beets Served on a Bed of Kale
Serves 6

Dressing

• 1/4 c fresh lime juice
• 2 T Olive Oil
• 1/4 t salt (or soy sauce)
• 1 T nut butter (optional)

Salad

• 1 small head cabbage, shredded (red, green, combo, whatever)
• Any combination of the following, shredded, matchsticked, thinly sliced, or finely chopped:
• Sweet Onions or Scallions
• Kale
• Beets
• Cilantro
• Parsley
• Carrots
• Cucumbers
• Squash
• And more!

Prepare the dressing items in a bowl, mix well.
Prepare and toss together the remaining ingredients in another bowl, drizzle dressing over. Salt to taste.
It is good let it sit a few hours, or covered in the fridge over night