I made Minted Cabbage Slaw to bulk up a Middle Eastern dinner when I suddenly realized that I needed one more dish, and fast. I grabbed half a head of cabbage (cabbage is always useful to have lying around and will last for ages in your refrigerator), shredded it and tossed in a whole bunch of traditional Middle Eastern ingredients (lemon juice, olive oil, garlic and mint leaves). The result was a healthy coleslaw which complemented the other dishes on the table.
Unlike some creamy coleslaws, this one is very light and refreshing. It makes a great flavorful side dish to any grilled meat.
MINTED CABBAGE SLAW
(Serves 4-6 as a side salad)
3 Tbsp extra virgin olive oil
3 Tbsp freshly squeezed lemon juice
1 garlic clove, peeled and finely minced/grated/chopped
1/4-1/2 tsp sea salt
1lb/450g white cabbage (approximately half a medium cabbage), cored and finely shredded
3-4 Tbsp fresh mint leaves, finely chopped
3 scallions/spring onions, thinly sliced
- In a salad bowl, combine all the dressing ingredients and whisk well. Don’t worry if the dressing tastes very lemony – it needs to be strong to cut through the boldness of the cabbage.
- Chop all the salad ingredients, and add the mint and scallions/spring onions to the dressing. Give it a quick stir to mix.
- Add in the cabbage, two handfuls at a time, folding into the dressing to make sure the cabbage leaves get well covered.
- Refrigerate until ready to serve. Stays well in the refrigerator for upto 48 hours.