Lebanese Cabbage Salad
Prep time
Total time
This simple salad provides a simple, refreshing bit of crunch to any dish. Works well with fish and the vinegar helps cut the oils in fried foods, like fish and chips. If you added mayonnaise to it, you'd probably call in Cole Slaw
Author: Mark Sylvester
Recipe type: Salad
Cuisine: Lebanese
Serves: 4 servings
Ingredients
- 1 small head of cabbage, red, green, Savoy or Napa, shredded thinly
- 2 T of extra virgin olive oil
- 2 cloves of peeled garlic, finely grated. Note, use a parmesan cheese grater as it makes a very mine shred that assimilates into the salad nicely
- Juice from 2 lemons
- 4-5 mint leaves, cut into thin strips
- Sea Salt to taste
Instructions
- Place the shredded cabbage in a bowl and pour in the olive oil, mint, garlic, lemon juice and a few grinds from the salt shaker
- Toss thoroughly and chill until ready to serve
Notes
Variations.
Substitute any cabbage or combination of cabbages
Use lime juice instead of lemon
Use any fresh leafy herb instead of mint, though the mint gives this dish a signature taste
Add 2 finely diced tomatoes
Add ¼ cup minced parsley
USe ¼ t of garlic powder instead of fresh garlic
Substitute any cabbage or combination of cabbages
Use lime juice instead of lemon
Use any fresh leafy herb instead of mint, though the mint gives this dish a signature taste
Add 2 finely diced tomatoes
Add ¼ cup minced parsley
USe ¼ t of garlic powder instead of fresh garlic
Recipe by Chef Mark Sylvester at https://chefmarksylvester.com/lebanese-cabbage-salad/