- 1 garlic clove
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 pounds green cabbage, cored and finely shredded
- Kosher salt
- In a mortar, pound the garlic to a puree. Stir in the lemon juice and olive oil.
- In a large bowl, toss the cabbage with the dressing. Season with salt and toss again. Serve right away or lightly chilled.