A taste of Spring with the fresh basil and numerous vegetables. Yummy!
Tangy Cabbage Salad (Serves 4)
- 4 cups cabbage, red and green, thinly sliced
- 2 medium carrots, grated
- 15 ounce can garbanzo beans, drained
- 1 red bell pepper, diced
- 1 medium cucumber, diced
- 2 stalks celery, sliced
- 1 package fresh basil, remove stems and finely chop
- 1 bunch green onions, thinly sliced
- 1 avocado, diced for garnish
- Freshly ground black pepper
Dressing:
- ¼ cup lime juice (3 to 4 limes)
- 2 tablespoons Dijon mustard
- 1 medium garlic clove, pressed
Add all salad ingredients except avocado and black pepper to a large bowl and stir together.
Add all dressing ingredients to a small bowl and whisk well.
Pour dressing into the bowl of salad and mix well.
Dish into serving plates and add diced avocado on each serving.
Garnish with freshly ground black pepper.