Spiced Cabbage & Carrot Salad
Prep time
Cook time
Total time
A warm cabbage and carrot salad with spices, cilantro and mint.
Serves: serves 4
  • 3 tablespoons olive oil
  • 6-8 small carrots, cut into equally sized pieces (I cut mine into small 1-inch long circles)
  • ½ yellow onion, thinly sliced
  • 4 cloves of garlic, finely minced
  • ½ head purple cabbage, thinly sliced
  • juice of 1 lime
  • 1 tablespoon champagne or white wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground paprika
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground ginger
  • ¼ teaspoon freshly cracked black pepper
  • sprinkle of cinnamon
  • ¼ cup cilantro leaves, roughly chopped
  • 6-8 mint leaves, roughly chopped
  1. Place a heavy bottomed pot over medium-high heat and add in your olive oil. Add in your sliced carrots and sliced onion. Cook for 8-10 minutes, until the carrots are starting to become a bit tender. Add the garlic and the sliced cabbage and stir to combine.
  2. Add in the lime juice, vinegar, salt, cumin, chili powder, salt, paprika, red pepper flakes, ginger, pepper and cinnamon. Stir to combine. Add a splash more of olive oil and stir for 10 minutes or so, until the cabbage is cooked down a bit. Turn the heat down to medium if you need to. Stir in the cilantro leaves and mint leaves. Serve warm or at room temperature. This will keep well for up to 5 days, covered and refrigerated.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2015/07/20/spiced-cabbage-carrot-salad/