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4 servings
suggest servings
| 1/2 | teaspoon | garlic | finely chopped |
| 1/2 | teaspoon | salt | |
| 1/4 | cup | lemon juice | fresh |
| 1/4 | cup | olive oil | |
| 2 | cups | cabbage | white cabbage, shredded |
| 2 | tablespoons | mint | finely cut |
| 1/4 | cup | pomegranate seeds | optional |
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.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 305mg | 13% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 2.0g | 6% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 5% | Vitamin C | 40% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Harry S. Truman once pronounced: "I have found the best way to give advice to your children is to find out what they want and then advise them to do it." The culinary corollary of this homespun wisdom would be: ...
I made this for a function at work, and everyone asked for the recipe. It's not too sweet, but it's very moist! Yummy....
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