Recipe by Chrysl Castelino
Ingredients:
1 cup shredded purple cabbage
1 carrot (julienned)
1 cucumber (julienned)
1 onion (sliced)
5-6 fresh basil leaves (roughly chopped)
For the vinaigrette:
1 lime - juice
2 tbsp olive oil
1/4 tsp pepper powder
1 tsp honey
salt to taste
Steps:
- In a small bowl whisk together all the ingredients for the vinaigrette and set aside.
- In a larger bowl add all the cut vegetables and toss.
- Pour the dressing just before serving.
- ENJOY!