Middle Eastern Cabbage Salad

I love the cabbage salad at Fadi’s and Dimassi’s and had been searching for just the right combination of lemon juice, olive oil and vegetables.  Guess what?  It’s a Lebanese salad!

http://www.pioneerthinking.com/aicr_lebanesesalad.html

Ingredients for your shopping list:

Lebanese Cabbage Salad – Makes 4 servings (4 1/2 cups).

• 1 lb. green cabbage (1/2 medium head)
• 2 ripe large plum tomatoes, seeded and chopped
• 1/3 cup finely-chopped flat-leaf parsley, may have to substitute curly kind of parsley
• 1/3 cup diced scallions (green onions), white and green parts
• 1 Tbsp. fresh lemon juice
• 1 tsp. minced garlic
• 1/2 tsp. salt
• 1 Tbsp. extra-virgin olive oil
• Freshly-ground black pepper

Summary: Cut out core of cabbage and then cut down to bite-size pieces. Place the cabbage in a mixing bowl. Add the tomatoes, parsley and scallions, and toss with a fork to combine. Make the dressing by blending 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  and allow flavors to blend for 10 minutes.  Serve at room temperature immediately and refrigerate leftovers in a container with a tightly fitting lid.  Re-toss salad before eating leftovers.