Lebanese Cabbage Salad for 4

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Lebanese Cabbage Salad

Recipe from: Claudia Roden’s " The New Book of Middle Eastern Food. "

 

4 cups (1 lb.) green cabbage (1/2 medium head)

2 ripe large plum tomatoes, seeded and chopped

1/3 cup flat leaf parsley, finely chopped

1/3 cup diced scallions, white and green parts

1 TB fresh lemon juice

1 tsp. minced garlic

1/2 tsp. salt

1 TB extra virgin olive oil (EVOO)

Ground black pepper

 

Cut the cabbage in half. Cut away the hard core and slice the cabbage

crosswise

into 1/2 " strips, then crosswise into 3/4 " pieces. There should be 4 cups; if

there

is extra, set it aside to add to soup or another salad. Place the cabbage in

a mixing

bowl.

 

Add the tomatoes, parsley and scallions, and toss with a fork to combine.

 

In a small bowl, whisk the lemon juice, garlic and salt until the salt

dissolves. Mix in

the oil. Season the dressing to taste with pepper. Pour the dressing over the

salad,

toss for 1 minute to coat it well, then let sit 10 minutes for flavors to

meld.

 

Serve immediately.

 

Makes: 4 servings (4-1/2 cups).

 

Nutrition Information:

Per serving = 80 calories, 4 g, total fat (less than 1 g saturated fat),

10 g carbohydrates, 2 g protein, 4 g dietary fiber, 327 mg sodium.