About 1/8small head of purple (red) cabbage, sliced or chopped
1.5 - 2small or medium carrots, grated
1small ripe pear, grated
a small handful of mint and basil leaves, snipped with scissors into thin strips or chopped
a small handful of cooked corn kernels
a small handful (about 2 tbsp) of raisins
1tbspolive oil(I used olive oil infused with garlic)
pinch of salt
about 2-3 tbsp of crumbled feta cheese (optional)
Place all ingredients (except for feta cheese) in a bowl and mix together.
Let the mixture sit for 5-10 minutes to let the flavours blend and fuse together.
Top with the crumbled feta, if using, and serve.
This recipe was inspired by the recipe for Flatbread sandwiches with hummus and carrot slaw from David Frenkiel's cookbook The Green Kitchen at Home but it has been changed quite a bit, as described in my post above.
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