Red Cabbage and Carrot Slaw


  1. First, make the lemon vinaigrette.
  2. In a stainless steel bowl, combine the lemon zest, lemon juice, sugar and salt. Whisk with a wire whip. Slowly whisk in the olive oil. Whisk in pepper and adjust the salt. Allow to stand 5 minutes before using.
  3. Then, toss together 1/3 cup lemon vinaigrette, mint, red cabbage and carrots in a stainless steel bowl. Refrigerate for 10-20 minutes before serving.


  • 2 tbsp Ascend® Juice, Lemon
  • 3 cup cabbage, red, thinly shredded
  • 1 tsp lemon zest
  • 1/2 cup Peak Fresh Produce® Mint, roughly chopped
  • 3 tbsp Piancone® Oil, Olive
  • to taste salt and pepper
  • 1/2 tsp West Creek® Sugar, Granulated