Instructions

1. In a large bowl, combine oil, lemon juice, cumin, cayenne and salt. Add carrots, cabbage and chopped herbs and stir to blend. Cover and refrigerate for a few hours to allow flavors to blend.
2. Before serving, stir and garnish with extra fresh chopped parsley or cilantro.
3. Serve cold or at room temperature.
4. Variations: Instead of the dressing, spices and herbs listed above, combine sliced vegetables with the following combinations:
5. Sweet: Lemon and honey dressing, raisins and sunflower seeds
6. Fruity: Olive oil and orange juice, grated apple or pear, dried fruits or chopped fruit bits
7. Greek: Oil and lemon or vinegar, oregano or mint, feta cheese
8. Italian: Olive oil and balsalmic vinegar, tomatoes, basil, parmesan or hard grated cheese
9. French: Olive oil and white wine vinegar, dijon mustard, herb blend, sliced olives, capers
10. Southwestern: Oil, lime juice, cilantro, cumin, chili powder and cayenne or chopped jalepenos
11. Grains and starches: Add 2 – 4 cups cooked quinoa, rice, pasta, beans, corn, etc…
12. Over greens: Toss slaw with your favorite salad greens: arugula, spinach, spring mix, romaine