Now that the indulgent holidays are behind us, I'm turning to some lighter side dishes. My New Year's resolution is to incorporate more veggies in my diet--but veggies that still feel satisfying. Luckily my husband is Lebanese, a culture that leans vegetarian. Given their proximity to fertile soil and access to fresh produce, the Lebanese love their veggies.
At least once a week my husband makes this tasty cabbage salad that he learned from his dad. It couldn't be simpler: he combines thinly sliced green cabbage, olive oil, garlic, lemon juice, tomato, mint, salt, and pepper. We play around with the ingredients (skipping the tomato when it's out of season; adding fresh jalapeno when we want a little heat; skipping the mint if we've run out) but it's become a staple salad, a refreshing side dish to goes with almost any protein. Cabbage gets a bad rap as a boring winter vegetable but it's actually quite delicious, and very healthy (green cabbage is high in Vitamins C and K and assorted B viatmins). So ditch the green salad and try this tangy, crunchy cabbage salad instead.
- 1 head green cabbage, shredded
- 1/4 to 1/2 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- Salt and freshly ground pepper to taste
- 1/4 bunch fresh mint, minced
- 1 fresh jalapeno pepper, minced (optional)
- 1 tomato, quartered (garnish; optional)
- Place the cabbage in a large bowl. In a small bowl combine the olive oil, lemon juice, garlic, and salt and pepper. Whisk with a fork until combined. (Add more or less olive oil according to your taste.)
- Add the dressing to the cabbage and toss well. Add the mint and jalapeno if using and toss again. Place the tomatoes on top of the salad if using. Serve immediately. (You can keep the salad overnight but it does get a bit soggy.) Serves 4