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Red Cabbage & Carrot Salad

This red cabbage and carrot salad comes together in about 5 minutes, which makes it an ideal dish to bring to a potluck or pull together in a time crunch. Speaking of crunch, that's something this salad has a lot of. It holds up well to the lemon yogurt dressing without getting soggy.

The cranberries in the salad give it a bit of sweetness which contrasts with the tang -- you could also substitute raisins, or add sunflower seeds, walnuts, or almonds for extra crunch. Chopped fresh herbs such as parsley, cilantro, or dill would also be tasty. This salad can be customized and altered based on whatever you have on hand!

Red Cabbage & Carrot Salad with Lemon Yogurt Dressing

For the salad:

2 cups thinly sliced red cabbage (you can use a food processor for speed, if you have one)

2 large grated carrots

1/2 cup dried cranberries

handful of flax seeds (or any other seed or chopped nut that you have on hand)

optional: chopped fresh herbs such as cilantro, parsley or dill.

For the dressing: (In a washed out glass jar combine...)

1/2 cup plain yogurt

3 tbsp brown or dijon mustard

1/3 cup apple cider vinegar

1/3 cup olive oil

1 tbsp honey

juice from 1 lemon

salt & (generous) pepper

pinch of red pepper flakes

Combine the salad ingredients and mix well.  Combine the dressing ingredients in the glass jar, close and shake well.  Add some of the dressing to the salad, enough to coat but not overwhelm the ingredients.  Taste and season with additional salt and pepper if necessary and enjoy!


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