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 

Rita Nakouzi
December 2007

Gallery

© Christopher Testani

Recipe Summary

total:
15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

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

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  • In a large bowl, toss the cabbage with the dressing. Season with salt and toss again. Serve right away or lightly chilled.