A fresh look at everyday eating

Lemon-Mint Cabbage Salad

Tonight’s dinner: Grilled Chicken Legs with Lemon-Mint Cabbage Salad. The dried cranberries add some sweetness and I’m a sucker for mint! I use a mix of red cabbage and green cabbage to make this salad a little more colorful. But, I also mix in red cabbage since they are much higher in Vitamin C than their green counterparts. Note: I love this salad the next day…if there’s any left!!!


  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1/4 cup fresh lemon juice
  • 1 tbsp olive oil
  • 3 cups red cabbage, shredded
  • 3 cups green cabbage, shredded
  • 1 tbsp fresh dill (or 1 tsp dried dill)
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped cilantro
  • 1/3 cup dried cranberries


In a small bowl, mix garlic, salt, sugar, and lemon juice. Combine the cabbage, dill, mint, cilantro, and cranberries in a salad bowl and toss with the dressing. Let salad “marinate” for about 20 minutes. Serves 6.

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