Skinny Slaw

Recipe by Shelley Skiles Sawyer
 
Yield: about 3 1/2-4 cups
 
5            cups shredded cabbage (green with a touch of red looks best)
1/2        cup shredded sweet onion
1/2        cup shredded carrot (optional)
1/4        cup rice wine vinegar
1/4         cup fresh lime juice
1 1/2       teaspoons cumin
                salt and pepper to taste
2-3          tablespoons olive oil
1              teaspoon celery seeds
1/4          cup torn mint leaves
1/4          cup cilantro leaves

Place vegetables in a large bowl. In a smaller bowl, combine vinegar, lime juice, salt and pepper, and cumin. Slowly whisk in oil to incorporate. Stir in celery seed. Pour dressing over slaw, toss well and refrigerate for at least 1 hour, tossing at least once more. (Slaw may be prepared in advance and refrigerated several hours before you plan to serve it.) Right before serving, add cilantro and mint leaves and toss. (The leaves will turn dark if these are added too soon.)

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