Page title and description
Salads
Middle Eastern cabbage salad
The classic Middle Eastern trio of mint, parsley and spring onions transforms raw cabbage into a a delicious and healthy salad. This vegan recipe works very nicely with both green cabbage and purple - just make sure to shred it fine and feathery. Let it stand for a few minutes before eating to give the cabbage time to soften slightly in the lemon juice.
Ingredients
- ½ medium cabbage (about 400g), very finely shredded
- 2-3 tomatoes, deseeded and diced
- 2-3 spring onions or 1 small regular onion, finely sliced
- handful flat leaf parsley, roughly chopped
- few fresh mint leaves, roughly chopped
- 2 tbsp olive oil
- juice of 1 lemon
- 1 small garlic clove, crushed or finely chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
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Step 1
Combine the cabbage, tomatoes, onions and herbs.
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Step 2
Combine the olive oil, lemon juice and garlic. Season and pour over the salad.
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Step 3
Mix well and if possible leave to stand for 10-20 minutes before eating.