In an effort to eat more seasonally (I know, I know – I still have a tomato and berry problem… but a girls gotta have some vices), I decided to try making a fresh salad to accompany our fairly standard meat & potatoes dinner tonight. (Yes, literally – we had steak and mashed potatoes with it… lol) Which was really a nice treat. The salad only took a few minutes to throw together, and should give us plenty of planned leftovers for a few days, since cabbage is such a sturdy vegetable. I expect that the flavors will mellow a little bit over the next few days. I’m not usually fond of mayonaise-based coleslaw, so I opted for a more vinaigrette style dressing.

Ingredients:

• 1 Green Cabbage; quartered and coarsely sliced
• 1 Red Cabbage; quartered and coarsely sliced
• 2 carrots; peeled and finely shredded
• 2 limes; juiced and zested
• 1/2 a cup Rice Wine Vinegar
• 1/4 cup Olive Oil
• 2 tbls Roasted Garlic
• 2 tbls Tarragon Brown Mustard or regular brown mustard
• 1 tsp Ground Ginger
• 2 tsp Kosher Salt

Method:

• In a small mixing bowl or measuring cup, whip together the Lime Juice, Vinegar, Olive Oil, Roasted Garlic, Mustard, Ginger, and Salt.
• In a large bowl, toss with cabbage, carrots, and lime zest
• Serve immediately, or refrigerate and use within 3 days