Cabbage, Carrot Slaw with Cranberries, Mint and Honey

Cabbage and carrots are typical slaw ingredients but this salad has a few extra spices that will make it different. You can use white cabbage and instead of the almonds I used pumpkin and sunflower seeds. I find that by letting the salad sit out for a couple of hours before eating enhances the flavours into the cabbage.

3/4 cup dried cranberries or apricots
3 Tbsp fresh lemon juice
2 tsp honey or agave syrup or maple syrup plus more to taste
1/2 tsp ground cumin
1/8 tsp cayenne pepper
Fine sea salt
1/3 cup olive oil
4 cups thinly sliced red cabbage(about 1/2 medium head)
1 large carrot, peeled and cut into julienne
1/2 cup thinly sliced fresh mint leaves
1/4 cup sliced almonds, lightly toasted 

Put the cranberries in a small bowl and cover with hot water. Let soak for 10 minutes. Drain, and pat dry. In a large bowl, whisk the lemon juice, honey, cumin, cayenne, and 3/4 tsp salt. Whisk in the oil. Add the cabbage, carrot, cranberries, mint, and the nuts, and toss to combine.

Season with salt. Serve right away or let sit for up to 2 hours.

Recipes from Rose’s Kitchen