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


  1. Toss the vegetables together in a large bowl.
  2. In a small bowl, stir the olive oil, vinegar, orange juice, stevia, and salt.
  3. Pour dressing over vegetables and toss to coat.
  4. Refrigerate for a few hours to let the flavors meld*.

*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.