Earlier this week I mentioned the fun I had on a business trip to Colorado. Although it was a work week we were staying with our dearest friends. One of the highlights is enjoying my friend Lauryn’s cooking. She gave me permission to share her delicious Cabbage and Carrot Salad on my blog this week. Perhaps as a favor you could stop by and like her new Facebook page Neuroplastic Functional Institute. It’s cutting edge and very interesting.Check out the About section on her Facebook page for more information!
Now back to the Carrot and Cabbage Salad. This is a quick and healthy recipe and comes together in no time at all.
¼ red cabbage, julienned
8 baby carrots, julienned and cut in half
2 Tbsp. Olive oil
1 Tbsp. Lime juice
1 Tbsp. chopped cilantro
1 Tbsp. chopped scallions
1 Tbsp. Chopped basil
¼ tsp. Celery salt
Couple of shakes of salt
¼ tsp. Black pepper
Combine the julienned red cabbage and the carrots in a bowl. In a smaller bowl combine the dressing ingredients. Pour the dressing over the cabbage mixture. Toss to coat and serve over julienned cucumber.
This cabbage and carrot Salad recipe made four servings and there was not a bite left!