Cabbage makes for a nice change in a salad.
This cabbage salad is much better than coleslaw, and is absolutely packed with flavor.
It is a creation of the Fertile Crescent area (Syria, Lebanon, Palestine, and Jordan).Raw cabbage is rather pungent and sharp, so the addition of mint and tomato balances it out perfectly.
To soften the crunch of the cabbage, (and in some cases where the cabbage is slightly bitter), the shredded cabbage is salted and left for 10 to 20 minutes, then rinsed and dried before continuing with the rest of the ingredients.
As a reader kindly noted, it is more customary to use dry mint than fresh mint, so use what you may have on hand.
Delicious at any time, this salad is the best accompaniment to a barbecue.
1/4 head of cabbage
3 Tbsp fresh or dry mint
1 clove garlic
1 tsp salt
4 Tbsp olive oil
Shred the cabbage finely.
(Optional: salt, sit, rinse, then dry the cabbage.)
Mince the fresh mint or crumble the dry mint between your fingers, and mince the garlic.
Dice the tomato.
Mix all the ingredients together.
Mix in the salt and olive oil.