Carrot & Cabbage Salad

Carrot & Cabbage Salad

Featured on Herndon Farmer’s Market Episode 2

Ingredients:

2 cups shredded carrots (about 25 baby carrots)
1/4 cabbage (inner heart where it is more tender)

Dressing
1 Tablespoon Vinegar (Balsamic, Red Whine or Apple Cider)
2 Tablespoons Extra virgin olive oil
1 Garlic Clove or powder to taste
1/2 Teaspoon dill or cilantro
1 Tablespoon dried onion flakes or green onions chopped fine
1/4 Teaspoon ground mustard

Directions:

1. In bowl combine all dressing ingredients
2. Shred carrots & cabbage
3. Combine carrots, cabbage and dressing in a bowl
4. Serve as side dish with any meat, fish or chicken