Green or White Cabbage Salad2019-10-05
- Servings: 3 or 4
This Lebanese salad is refreshing, tangy, garlicky, nutritious and simple to make. The leaves are finely shredded then tossed with olive oil, mashed garlic and lemon juice. Sometimes I like to add to it some more nutrients such as cooked beetroot, tomatoes, peppers or herbs (basil, mint or parsley).
- 1/2 medium sized green or white cabbage
- 2 garlic cloves, finely mashed
- lemon juice, to your taste
- 2 or more tbsp of olive oil
- Salt, to taste
- If you like, add any extra vegetable or herb of your choice
Cut the stem then slice the cabbage in the middle, to obtain 2 halves. After washing one half cabbage and removing the hard core, slice it into fine ribbons (as fine as possible).
Place the shredded cabbage and any extra veg or herb you chose into a salad bowl together with the lemon juice, mashed garlic, olive oil and salt. Mix well to combine and adjust the seasonings if needed.
This salad can be done in advance and refrigerated until ready to eat.