Shredded Green Cabbage Salad with Lemon and Garlic

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.

  • Total Time:
  • Servings: 8
KEY: Fall, Winter, Christmas, Thanksgiving, Middle Eastern, Salads, Side Dishes, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 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

How to make this recipe

  1. In a mortar, pound the garlic to a puree. Stir in the lemon juice and olive oil.
  2. In a large bowl, toss the cabbage with the dressing. Season with salt and toss again. Serve right away or lightly chilled.
Contributed By Photo © Christopher Testani Published December 2007

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469114 recipes/shredded-green-cabbage-salad-with-lemon-and-garlic 2013-12-06 Rita Nakouzi fall|winter|christmas|thanksgiving|middle-eastern|salads|side-dishes|8|basic-easy|fast|healthy|make-ahead|no-cook|vegetarian december-2007 recipes,shredded-green-cabbage-salad-with-lemon-and-garlic 469114