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
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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Aggregate Rating value: 4
Review Count: 4998
Worst Rating: 0
Best Rating: 5
Author Name: Belinda Janet Osborne
Review Body: Greetings! This Cabbage Salad Is Simply Delicious! I wanted a nice, cool salad for this very hot day and this recipe was the one that has all the ingredients I had at hand! Good, Clean Food! Scrumdiddalylumptious! Thank You, Thank You, Thank You! Love it, Love it, Love It!
Review Rating: 5
Date Published: 2016-09-27
Author Name: Alex Bresse
Review Body: It's actually supposed to have a little bit of white pepper also. Traditionally that's how it's made. Also I recommend a little more garlic and a slight bit more lemon than olive oil. Also when smashing the garlic it's suggested you put some salt in the mortar with the garlic.
Review Rating:
Date Published: 2016-06-21
