A fast, no-cook variation on the classic coleslaw, originally a Dutch term that meant, surprisingly, “cabbage salad.” Cabbage, either raw or cooked, has been proven to lower cholesterol. Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lightens and lifts the entire dish. Chopping and mixing begin and end the labor. For a special treat try adding apples, cranberries or chopped nuts.  

Yield: 5 (3 oz.) servings
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes  

4 cups shredded cabbage
1 1/2 cups thinly sliced radishes
1 tablespoon olive oil
1/2 cup diagonally cut green onions
3 tablespoons fresh lemon juice
1/2 cup chopped fresh mint
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper

Combine the first five ingredients; toss well. Sprinkle with mint, salt and cayenne pepper.

NUTRITIONAL DATA:  calories 30, fat 1.5g, sat fat 0.2g, cholesterol 0mg, sodium 195g, carbohydrates 5.9g, fiber 2.5g, sugars 0g, protein 1g 

Created by Chef Edwin Cabrera, Copyright © AdventHealth Press