This light, tangy salad could not be simpler: shredded green cabbage tossed with lemon, garlic, olive oil and salt. Wonderful with fish, the salad is also a popular accompaniment to kaftah, or Middle Eastern braised ground beef.
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1 garlic clove
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 pounds green cabbage, cored and finely shredded
How to Make It
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.
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