This bright salad not only looks lovely, it also packs a lot of nutrition, is easy, and can be made in advance.
1 medium head purple cabbage, finely chopped
1 cup thinly sliced baby carrots
1 cup chopped broccoli
handful of rings from leek stalk (optional)
equal amounts of olive oil, sweet chili sauce, and mirin (Japanese sweet cooking rice wine) to fill 1/2 cup measure
Mix all the above ingredients. Chill.
This is an easy salad to make in smaller or large quantities. It also keeps well in the refrigerator.
Today I will serve this with the following: black beans with caramelized onions, Persian rice, and salmon topped with garlic, olive oil, and bebere. There will be plenty for vegan and vegetarian guests without the salmon.