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.
