5.0 from 57 votes
Shredded Red Cabbage, Carrot and Mint Salad
A colourful, refreshing, crunchy salad that is versatile and will suit pretty much any cuisine. I made this as part of a multi-course Middle Eastern menu as a salad to accompany the mains as well as using in wraps.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 as a side
Calories: 116 kcal
Course:
Salad
Ingredients
Salad
- 4 cups finely shredded red/purple cabbage
- 1 carrot , julienned
- Handful of mint leaves , roughly chopped
Dressing
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp salt
- black pepper
Instructions
- Combine Salad ingredients in a bowl.
- Add Dressing ingredients, then toss to combine.
Cup of Yum
Notes
- The mint can be substituted with any other herb you prefer or that you think will suit the dishes that you are making.
- When I am making Asian dishes, sometimes I substitute the lemon with limes and/or the olive oil with another more neutral flavoured oil such as grapeseed or canola oil.
- Nutrition per serving.
Nutrition Information
Serving
105g
Calories
116cal
(6%)
Carbohydrates
5.7g
(2%)
Protein
1.1g
(2%)
Fat
10.6g
(16%)
Saturated Fat
1.6g
(8%)
Sodium
315mg
(13%)
Potassium
178mg
(5%)
Fiber
2.2g
(9%)
Sugar
3.2g
(6%)
Vitamin A
2600IU
(52%)
Vitamin C
41.3mg
(46%)
Calcium
30mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4as a side
Amount Per Serving
Calories 116
% Daily Value*
| Serving | 105g | |
| Calories | 116cal | 6% |
| Carbohydrates | 5.7g | 2% |
| Protein | 1.1g | 2% |
| Fat | 10.6g | 16% |
| Saturated Fat | 1.6g | 8% |
| Sodium | 315mg | 13% |
| Potassium | 178mg | 4% |
| Fiber | 2.2g | 9% |
| Sugar | 3.2g | 6% |
| Vitamin A | 2600IU | 52% |
| Vitamin C | 41.3mg | 46% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.