Lebanese cabbage salad
This healthy cabbage salad is made with lemon juice and olive oil and gets a fresh flavor boost from mint. Lighter than coleslaw and easy to throw together.
Servings: 6
Calories: 82kcal
Ingredients
- 6 cups Green cabbage sliced thin (about 1/2 a large head)
- 2 ea Vine-ripe tomatoes seeded and chopped
- 1/2 ea English cucumber (about same volume as tomatoes)
- 2 ea Green onions sliced
- 1/4 cup Fresh mint chopped (or 1 tbsp dry mint)
- 2 tbsp Lemon juice
- 1 tbsp White wine vinegar
- 3 tbsp Extra virgin olive oil
- 1 tsp Salt or less to taste
- Fresh ground pepper to taste
Instructions
- Slice cabbage in thin strips and place in a large bowl
- Chop and seed tomatoes, slice cucumber and green oions and add to the bowl
- Add mint, lemon juice, vinegar, salt and pepper and toss.
- For best flavor, prepare a couple hours in advance to let flavors blend and cabbage soften a bit. This will keep well in the refrigerator for 3 to 4 days.
Nutrition
Calories: 82kcal | Total Carbohydrate: 5g | Protein: 1g | Total Fat: 7g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 130mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin A: 148IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 1mg | Includes Added Sugar: 0g