Spring Mint Salad
1/2 red cabbage, chopped (approx. 4-5 cups)
1/2 green cabbage, chopped (approx. 4-5 cups)
1 apple, diced
1 carrot, shredded
1 cup packed fresh mint, chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. freshly squeezed orange juice
1/2 tsp. powdered stevia (sub: 1 Tbsp. honey)
1/2 tsp. sea salt
*This salad will taste delicious the next day, but if it stays in the fridge longer than that, the vegetables will start to pickle. The pickling is very mild, and I really enjoyed it, but eat within a day if you want it to retain its original fresh flavor.
Find the original recipe at The Daily Dietribe.