Cabbage Mint Slaw

If you know one thing about me in the kitchen, it’s that I can’t stand to see food go bad.  And by “food”, I mean nutritious food, like delicious fresh veggies and meat.  Go ahead and toss those potato chips — that doesn’t bother me at all.

That makes it a challenge when my farm share, Pastures of Plenty in Boulder, includes large batches of fresh herbs.  I am constantly imagining how to use these delicacies before they wilt away.

Last week, we got a huge bunch of mint.  I’ve put a lot of mint in my water this week, but that didn’t get me very far through the bunch.  So, I created this fresh, coleslaw inspired salad that uses a few tablespoons of mint.  It turned out light and fresh and perfect for this hot day.

Even after making a batch of this, I’ve still got more mint left.  If you have suggestions on how to use extra mint, please add them to comments!

Cabbage mint salad

Cabbage, 2 cups chopped

Mint, 3 tablespoons chopped

Dried apricots, 1/3 cup chopped

Olive oil, 4 tablespoons

Rice wine vinegar, 4tablespoons

Shallot, 1, minced

Salt and pepper

  1. Mix first cabbage, mint and dried apricots in large bowl.
  2. Whisk together oil, vinegar, shallot, salt and pepper.
  3. Pour dressing over cabbage mixture until coated.
  4. Eat now or store in fridge for up 24 hours.