Serves 8 servings as a side dish
1 pound purple cabbage, thinly sliced (1 small cabbage)
1 large carrot, thinly shredded
½ small onion, thinly sliced
¼ cup dill, finely chopped (optional, if you don’t like dill replace it with a ¼ cup of dried cranberries)
½ teaspoon fine pink sea salt
3 Tablespoons extra virgin oil or cold-pressed sunflower oil
1 Tablespoon Balsamic vinegar
1 Tablespoon lemon juice
Pinch of fine black pepper
In a deep large pot mix all ingredients.
Using your hands, massage the salad for 3-4 minutes.
Refrigerator for at least 2 hours (or overnight). This will help to blend all flavors!
Gently mix the salad before serving and enjoy!