Cabbage Salad

Cabbage Salad

  • Servings: 4
  • Difficulty: easy
  • Print

I am on the roll these days with delicious side dishes, this one my mom made all the time growing up and I love it now as much as I loved it back then.

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It is easy, simple, and healthy, that is all I could say about it.

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This salad is perfect prepared a day before; the raw cabbage needs to marinade in the lemon juice and olive oil overnight or few hours before serving.

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.1 medium size green or red cabbage

.3 minced garlic cloves

.1/4 cup lemon juice

.1/4 cup olive oil

.1/2 tbsp. salt

.1/8 tsp. crushed red pepper

Remove the first 2 layers of the leaves, I find the first layers are not clean to use from being handled and touched by people at the store.

With a sharp knife, shred the cabbage in to thin slices making sure to remove the core and any hard rips, you could use a food processer and chop it but thatโ€™s another equipment to wash!!!

Add the shredded cabbage in to a large bowl, add lemon juice, salt, red crushed pepper, olive oil and minced garlic, with clean hands mix well until all combined.

Cover with plastic wrap and store in the refrigerator for few hours or overnight.

Served with Beef Shawarma, chicken kebabs or any other meat dishes, or just by itself as a healthy lunch or dinner.

Tonight I paired it with grilled lemon chicken. Enjoy!

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