By Chef Alli
4 cups finely shredded purple cabbage
1 cup matchstick carrots
1/2 cup mint leaves, roughly chopped
2 Tbs. fresh lime juice
1 tsp. fresh lime zest
3 Tbs. olive oil
1/2 tsp. kosher salt
Freshly ground black pepper, to taste
Combine the cabbage, carrots and mint in a serving bowl.
In a jar with a tight-fitting lid, add the lime juice and zest, olive oil, salt and pepper.
Shake well to combine, then pour over the salad ingredients and toss well.
Serve at once.
Serve with Lamb Meatball Pitas.