Cabbage and Basil Salad

Ingredients

• 1 small cabbage (about 1 1/4 pounds)
• 4 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon mustard, preferably Dijon-style
• 2 tablespoons red-wine vinegar
• ¼ cup olive oil, preferably virgin
• ¼ cup shredded fresh basil leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    108 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 336 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.
2. For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk. Add the cabbage and stir. Just before serving, sprinkle the basil on top. The salad will develop more taste if made a few hours ahead.