Cabbage & Cranberry Salad

Boy, am I glad that winter is over! I think I could not cope with many more cabbages being delivered in my veg box! We've been slowly eating our way through various cabbage-based recipes over the last few months, including but not limited to black bean brussel sprouts, cabbage and bread soup, lemon cabbage stir fry, cole slaw and kale chips. 
My last two boxes contained very vernal lettuce leaves, so hopefully the cabbage glut is about to be over. When we had our first barbecue on Saturday, I tried to convert one of my cabbages into something that was less warming comfort food and had more of a summery taste. This really simple salad is what I came up with.

CABBAGE & CRANBERRY SALAD

(serves 2 as a side)

NEED:

1/4 head of white cabbage, outer leaves removed and shredded finely

1 good handful of dried cranberries

1 lemon, juiced

2 tsp olive oil

salt

black pepper

1 tsp dried parsley (or fresh if you have it) 

DO:

Toss cabbage and cranberries with the lemon juice and olive oil until well covered. Season to taste and add the parsley if using dried. 

Let marinade in the fridge for at least an hour before serving. If you are using fresh parsley, add it just before serving. I know this is not much of a recipe, but I said it was simple!

© Text & Photos - Annika - All The Live Long Day (unless otherwise stated).