Crunchy Summer Slaw
We eat this all summer long. It's colorful, refreshing, light and delicious.
★★★★★ 1 vote
- green cabbage
- red cabbage
- bunch carrots (5-6)
- olive oil
- bag sliced almonds
- salt & pepper to taste
1Cut cabbage in half and core. Slice thinly and put in bowl; repeat with other head of cabbage.
2Shred carrots and add to bowl. I use 5 or 6, but you can use more. This is a colorful salad so add until you think there's enough orange to mix with the bright purple and green.
3Drizzle EVOO over salad - as much or little as you like. I use about a half a cup. Then slice and squeeze 1 or 2 lemons, depending on size, and how much lemon you want.
4Season with salt and pepper. I think Kosher salt and fresh ground pepper taste brightest. Sprinkle with sliced almonds, mix and let sit in the frig for an hour or so so flavors blend. This slaw salad is refreshing and delicious.