Salad was good tonight! It was a little cabbage dense, but we had steamed cabbage at the weekend with our roast dinner, and the other half needed eating up.
This salad was light and fruity too. Apart from the sliced and chopped cabbage I added some grated carrot, apple and kiwi.
The dressing was made from extra virgin olive oil, a large dollop of Dijon mustard, and the juice of half a lemon.