Cabbage Olive Salad

Salad's are occupying a common spot in my kitchen now. I dished out this quick one after skimming through some delightful salad's on New York Times - Dining section. They have a delicious spread of salad recipes which are from the pantry ingredients and readily available ones. I recently sampled Red Cabbage and loved it to the core. This is a simple recipe when you don't wish for a heavy 3 course meal.

Preparation time: 15 minutes

Ingredients:

Cabbage (shredded) - 3 cups

Carrots (strip sized sliced) - 1 cup

Black Olive (Non-pitted, Kalamata Greek) - 1/2 cup

Salad Vinaigrette -

Vinegar - 2 tablespoon

Olive Oil - 1 teaspoon

Red Chilli flakes - Just a dash

Lime juice - 1 teaspoon

Salt - As per taste

Mixed herbs - 1/3rd teaspoon

Method:

Mix in the olive oil, vinegar, red chilli flakes, salt and mixed herbs. The vinaigrette has to be good enough to dress the salad. Give a good whisk. Add the shredded vegetables and toss well. Slather some lime juice and serve as a pairing with some warm bread.