Salatet Malfoof (Cabbage Salad)
Substitute that Caesar Salad with these scrumptious dish made with cabbage and pomengranate seeds.
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
garlic
finely chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
lemon juice
fresh |
|
| ¼ | cup |
olive oil
|
|
| 2 | cups |
cabbage
white cabbage, shredded |
|
| 2 | tablespoons |
mint leaves
finely cut |
|
| ¼ | cup |
pomegranate seeds
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
garlic
finely chopped |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
lemon juice
fresh |
|
| 59 | ml |
olive oil
|
|
| 473 | ml |
cabbage
white cabbage, shredded |
|
| 3E+1 | ml |
mint leaves
finely cut |
|
| 59 | ml |
pomegranate seeds
optional |
* |
Directions
In a small bowl, mash the garlic and salt to a smooth paste with a pestle or the back of a spoon. Add the lemon juice. Then, with a whisk or large spoon, beat in the olive oil, 1 tablespoon at a time. Continue beating until the mixture is smooth.
Place the cabbage in a salad bowl, and pour the garlic dressing over it. Toss lightly with a spoon until the cabbage is evenly coated. Sprinkle the top with mint and with pomegranate seeds (if used) and serve at once.
