This salad is Nadia’s recipe. Nadia is a kind and generous reader who commented on my cabbage-tomato salad, and helped me improve the Shami Cabbage Salad technique.
Essential to the recipe is a very sharp knife (be careful!) to shred the cabbage as finely as possible.
Salting the cabbage for at least an hour completely transforms the taste.The pungent vegetable is transformed to this sweet and mild tasting component, that is much friendlier to your digestive system!
This salad is an excellent accompaniment to not only barbeques, but various other dishes including kibbeh bil senieh and mujadara, as Nadia suggested.
Thank you Nadia!
1/4 head cabbage
1 clove garlic (or 2 if small)
1 tsp dry mint
1/2 lemon, juice
3-4 Tbsp olive oil