© Christopher Testani
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 8

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. Plus: Innovative Vegetable Recipes

How to Make It

Step 1    

In a mortar, pound the garlic to a puree. Stir in the lemon juice and olive oil.

Step 2    

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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