Healthy Winter Dish: Cabbage Salad
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)