Colourful Cabbage Salad

Just about any fresh kitchen herb will complement a salad. Enjoy this vitamin-rich cabbage salad in summer or winter.

1/2 each small green and red cabbage, julienned
1/2 each yellow and red pepper, julienned
1/2 medium-size red onion, julienned
Fresh parsley, finely chopped, to taste
Fresh mint, finely chopped, to taste

Dressing:
1/2 cup (125 ml) cold-pressed walnut, hazelnut or flax seed oil
1 Tbsp (15 ml) apple cider vinegar or herb vinegar (see recipe)
Juice of 1 lemon
Freshly ground anise, to taste
Dill seed, to taste

Place the dressing ingredients in a jar and shake well. Blanche green and red cabbage in boiling water for 30 seconds. Drain and rinse in cold water. Place cabbage in a large bowl, add peppers, onion and herbs then toss with dressing. Serves two to four.

Source: alive #235, May 2002