Red Cabbage and Mint Salad

Another recipe from our trip to Darwin. A colourful dish for Christmas and appropriate for our hot weather.
Ingredients and Method
500 gm red cabbage, finely shredded
2 medium carrots, peeled and peeled into ribbons
100 gm baby rocket, torn
20 mint leaves, torn
3 green onions, finely sliced
Mix all the ingredients together in a bowl.
Dressing
2 Tbsp lemon juice
2 Tbsp Balsamic vinegar
2 Tbsp olive oil
Place all the dressing ingredients in a jar with a lid. Shake well to mix.
Pour over the salad.
Serves 6 people.

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2 Responses to Red Cabbage and Mint Salad

  1. Joanne says:

    Hello Heather, I’m a UK-based journalist writing a book – it’s a collection of vegan recipes – and I’m really interested in talking to you, with a view to including your comments in my book. Would you mind giving me your email address so I can send you some details and you can see what you think? Many thanks, Jo.

    • Dear Jo,
      Thank you for taking an interest in my blog. I will be very happy to co-operate with you over your book.
      In 1988 I wrote a vegan book called The Gourmet Vegan, published by Victor Gallancz but long out of print. I do know that there is a copy in the Bodleian Library, Oxford.
      My e-mail address is heatherlamontneebeardsmore@gmail.com. If you have any problems with it please contact me again or send me your e-mail address.
      Looking forward to hearing from you,
      Heather

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