Kristi Whitley

Healthy Living

Cabbage Salad with Mustard-Lime Dressing
Don't know where I got this recipe. So sorry to the inventor. 
 
For the salad:

4 cups thinly sliced cabbage
2 medium carrots, grated
1 can (15 ounces) cooked garbanzo beans (or 1½ cups), drained and rinsed
1 medium red bell pepper, seeded and chopped
1 medium cucumber, peeled and sliced
2 ribs celery, chopped
3 green onions, thinly sliced
¼ cup chopped fresh basil (about 20 leaves)
1 avocado, chopped (optional)

For the dressing:

¼ cup lime juice (2 to 3 limes)
2 tablespoons mustard (I like Dijon or stoneground)
1 medium garlic clove, minced

Add all salad ingredients—cabbage, carrots, beans, bell pepper, cucumber, celery, green onions, basil, and avocado (if using)—to a large bowl.

Blend the dressing ingredients in a blender. Stir the dressing into the bowl of salad ingredients.

Preparation: 20 minutes

Cooking: 0 minutes

Serves: 4 to 6

Notes:

Substitute 1 cup of green cabbage with 1 cup of red cabbage to create an even more colorful salad.