2cupsdark leafy greens, such as: spinach, kale or mustard greens
2large carrots, or 1 1/2 cups baby carrots, sliced into thin pieces, or 1/2 bag of matchstick carrots
1/2cupwater
2-3tablespoonswhite balsamic or cider vinegar
salt and pepper
Tarragon Mayo (optional, but yummy!)
1/2cupmayo, regular or low fat
1/4cupfresh or 2 tablespoons dry tarragon
2tablespoonsgreen onion, chopped
1tablespooncider vinegar
salt and pepper
Instructions
Place the cabbage and carrots in a wok or large frying pan with water. Turn the heat on high and bring water to a boil. Cover and cook the vegetables for about 5 minutes, or until the cabbage is slightly wilted. Remove from heat. Toss with salt, pepper and vinegar. Keep lid on until ready to serve.
Whisk together all ingredients to make tarragon mayo. Serve drizzled on top of cabbage slaw or on the side.