Greek Cabbage Salad - Lahanosalata - 0pts, 8g carbs, 3g fiber

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Greek Cabbage Salad - Lahanosalata - 0pts, 8g

carbs, 3g fiber

 

Recipe By :

Serving Size : 7 Preparation Time :0:00

Categories : LowerCarbs LowFat

(Less than 10%)

Veggie WW

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

1 head firm green cabbage --

approximately 3 pounds

2 stalks wild celery -- or cutting

celery (or leaves from 1 bunch of stalk celery),

chopped (2 to 3)

2 cloves garlic -- finely chopped (2 to

3)

coarse sea salt

freshly squeezed lemon juice

olive oil

 

Wash the cabbage, clean off the outer leaves, cut in

half, and remove the stem. Using a good sharp serrated

knife, slice the cabbage as thinly as possible,

cutting enough to fill a large bowl. Add celery and

garlic and toss. Salt the salad well using coarse sea

salt, set aside, and let the salad rest.

 

Immediately before serving, add lemon juice and olive

oil, and toss. Taste to find the right balance between

the lemon and olive oil. [Note: If using the full head

of cabbage, start by tossing with 2 tablespoons of

olive oil and 2 teaspoons of lemon juice, and adjust

from there.

 

Serve in a large salad bowl.

 

Yield: 6-8 servings

 

Preparation notes: The cabbage can also be shredded in

a food processor, but should be as thin as possible -

thinner than a coleslaw. Two grated carrots can also

be added for a different taste.

 

Description:

" 0 pts "

Source:

" Nancy Gaifyllia, Your Guide to Greek Food

@about.com "

S(Formatted by Chupa Babi):

" 12.29.07 "

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Per Serving (excluding unknown items): 36 Calories;

trace Fat (7.8% calories from fat); 2g Protein; 8g

Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 33mg

Sodium. Exchanges: 1 1/2 Vegetable.

 

NOTES : Cooking what is growing fresh in the garden is

one of the tenets of traditional Greek cuisine. Wise

Greek cooks say that the best cabbage comes after the

first cold snap, so this is a traditional winter

salad. The oil and lemon juice dressing is a matter of

taste. I prefer to go light on the oil (just enough to

distribute when tossing) and heavy on the lemon juice,

but it's a matter of personal preference.

 

 

Nutr. Assoc. : 2416 2516 0 4860 0 0

 

 

 

 

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