Cabbage is a great way  to vary your traditional salad. I got this idea to make this recipe from a local Mediterranean market that would make this salad often for their customers. What's also great about this type of salad is that it tastes better as it marinates. It also stays delightfully crunchy.

I love this salad because it is refreshing. This salad can become more of a feast for the eyes if you want to use a combination of red and green cabbage.

This is a nutrient dense salad you can serve along with your favorite protein. Whether you're looking for a light side dish or a refreshing appetizer, this salad is sure to leave you craving for more.

Ingredients:
(Dressing)
1/4 cup extra virgin olive oil
Juice of 1 lemon
1 teaspoon of garlic powder
Salt & pepper to taste

(Salad)
1 small head of cabbage, thinly sliced
1 /2 cup of fresh mint or 1 1/2 teaspoons dried
1/2 red onion, thinly sliced
1/2 cup of fresh flat leaf parsley


Instructions:
Wash the cabbage thoroughly and remove any wilted outer leaves. Slice the cabbage thinly using a sharp knife or a mandolin slicer.

If using fresh mint, rinse under cold water and pat them dry with a paper towel. Chop the mint leaves finely, discarding any tough stems.

Peel and thinly slice the red onion and chop up the parsley. Place all of the chopped ingredients to a large bowl.

Make the dressing:
In a small bowl, whisk together the olive oil, lemon juice,  until well combined. 

Season the dressing with salt and pepper to taste. Adjust the seasoning according to your preference.

Complete the Salad:

Pour the dressing over the salad ingredients, tossing gently to coat everything evenly.

Allow the salad to marinate for about 10-15 minutes to allow the flavors to meld together.

Once the salad has had time to marinate, give it a final toss to ensure that the dressing is evenly distributed.
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Transfer the salad to a serving dish or individual plates.

Getting more whole grains in your diet can be delicious and this is a good option of using ancient  bulgur wheat. The vinaigrette has a slight twist from the traditional with the addition of pomegranate molasses, allspice and a slight sweetness with the addition of raisins, 

Ingredients
Yield: 4 servings
Serving Size: 1.5 cups

(Vinaigrette)

1 large lemon, juice only

2 cloves garlic, minced

1-2 tsp. cumin, to taste

1 Tbsp. pomegranate molasses or balsamic vinegar

1/3 cup olive oil

1 tsp. dried oregano

3/4 tsp. kosher salt or sea salt

1/4 tsp. ground allspice

(Tabbouleh)

4 cups cooked bulgur

1 1/2 cups scallions

1 cup fresh flat-leaf parsley, chopped

1 can garbanzo beans, rinsed and drained

1/4 cup sliced almonds or pecans

1/2 cup raisins

Feta cheese for topping (optional)

Preparation
Cook the bulgur  according to package instructions. Set aside in a large bowl. 

Make the vinaigrette by combining all the ingredients except the oil in a small bowl. Whisk to combine.

Slowly drizzle in the oil. (You can also use the mason jar technique by putting all the ingredients in the jar and shaking to combine.)

Cut up the scallions and flat leaf parsley and add to the bowl with the cooked bulgur. Add the remaining ingredients and serve with feta cheese if desired.

Looking for a delicious Caesar salad without using raw egg? This version will satisfy your craving with traditional flavors, except Asian fish sauce replaces anchovies and uses creamy roasted garlic for an added layer of flavor! 

Serves 4

Ingredients:

(Salad Dressing)
1 head of roasted garlic
Juice of 1 lemon
1 tablespoon of fish sauce
1 tablespoon of Dijon mustard
1/3 cup of extra virgin olive oil
1/4 cup of Parmesan cheese
Pepper to taste

(Salad)
2 large romaine hearts, roughly sliced
1 cup of kale, thinly chopped
1 red bell pepper, thinly sliced
1 1/2 cups of chickpeas
2 cups of croutons
Additional roasted garlic cloves if desired

Directions:
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To roast garlic, preheat oven to 400F.

Take the garlic and slice of the top. Place in aluminum foil with drizzled olive oil on top and sprinkle with salt and pepper. and close tightly.

Roast the garlic for 35-40 minutes until soft and lightly browned.

While garlic is cooking, make the salad ingredients and place into a large bowl.

When garlic is ready, make the dressing by placing the roasted garlic in a blender along with the lemon juice, fish sauce and Dijon mustard. Blend on low and drizzle in olive oil until it becomes slightly thickened.
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Whisk in the cheese and blend for a few more seconds.

Pour the salad dressing over the salad and toss to combine using tongs. Add additional roasted garlic if desired. Serve.

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