There
are many reasons why I love to eat my vegetables raw in the summer:
it requires no cooking, no grease, it's refreshing, and most
importantly, it saves time! It also allows you to enjoy all the
beautiful summer fruits and vegetables in their simplest and purest
form, which I often prefer.
A
typical coleslaw is usually made with shredded cabbage and carrots.
Here, besides the cabbage, I used one of my summer favourites -
rhubarb, along with kiwis. Because of this, the salad contains a high
amount of vitamin A, C, and K. Instead of the typical creamy,
high-calorie mayonnaise-based dressing, I just used lime juice.
Together with the mint, it really brings out the summer flavours.
