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