On the morning of Day 4 of this heat wave, I wanted to break my fast (since last night’s dinner) with something raw and cooling for breakfast. Crunchy cabbage carrot cucumber slaw dressed with fresh orange juice hit the spot.
¼ head green cabbage
1 large carrot
1 small cucumber
pinch sea salt
1 teaspoon caraway seeds
Remove any brown or wilted outer leaves of the cabbage. Slice the cabbage into very fine strips; they will have a delicate curl due to the structure of the vegetable.
Place half of the cut cabbage on the bottom of each individual bowl.
Wash the carrot and cucumber well. Remove any tiny hairs or brown spots from the carrot. Hold the carrot so the bottom, part with the smallest circumference, is facing down. Use your knife to shave tiny pieces from the carrot, as you would sharpen a pencil point.
Place half of these shavings on top of the shredded cabbage in each individual bowl.
Slice the cucumber into thin rounds;
cut the rounds in half, forming half moons.
Layer these on top of the carrot shavings.
Add another layer of cabbage,
then the carrot and cucumber.
Top with sea salt and caraway seeds. Squeeze the orange, drizzle the juice on top of each salad
©Nancy Wolfson-Moche 2013