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. Transfer the salad to a serving dish or individual plates.
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