This modest cabbage salad is part of any falafel and shawarma stand around Israel. It is also a wonderful salad to have every day. It keeps well in the fridge so make a large batch to snack on for a few days.
8
servings10
minutesThis modest cabbage salad is part of any falafel and shawarma stand around Israel (that is without the poppy seed that I included in this version.)
It is also a wonderful salad to have every day. It keeps well in the fridge so make a large batch to snack on for a few days.
You can make the salad with either red or green cabbage, or a mixture of the two. Some shredded carrots can add some color as well.
INGREDIENTS
1 red or green cabbage
¼ cup lemon juice
¼ cup distilled white vinegar
6 tablespoons corn oil or avocado oil or any mild oil
2 teaspoons kosher salt or to taste
1 bunch green onion, sliced diagonally
1 tablespoon poppy seed
DIRECTIONS
- Core the cabbage and cut to quarters. Slice each quarter very thin (or use a mandoline) and transfer to a very large bowl.
- In a small bowl mix lemon juice, vinegar, oil and salt and pour over the cabbage. Mix. Add green onion and mix again.
- Put poppy seeds in a small pan over medium heat and toast for a few minutes until fragrant. Add to the cabbage salad and mix.
- If you have time, cover and transfer to the fridge for 30 minutes before serving. the salad keeps in the fridge up to 3 days.
