Salata Lahano-Domates (Cabbage-Tomato Salad)
Yield
6 servingsPrep
20 minCook
?Ready
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
cabbage
|
|
| 3 | each |
tomatoes
|
|
| 1 | x |
black olives
|
*
|
| 1 | x |
parsley sprigs
|
*
|
| ⅓ | cup |
vegetable oil
|
|
| ¼ | cup |
vinegar
or lemon juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
cabbage
|
|
| 3 | each |
tomatoes
|
|
| 1 | x |
black olives
|
*
|
| 1 | x |
parsley sprigs
|
*
|
| 79 | ml |
vegetable oil
|
|
| 59 | ml |
vinegar
or lemon juice |
|
Directions
Clean the cabbage.
Cut it in half. Shred.
Place in a strainer and wash under running water for several minutes; drain well.
Wash and slice half the tomatoes; cut the others into wedges.
Mound the cabbage in the center of a round platter; surround with tomato slices.
Place an olive in the center of the cabbage and circle it with tomato wedges.
Place a sprig of parsley in the olive and scatter other olives on the cabbage.
Just before serving, pour oil and vinegar dressing or oil and lemon dressing over it.
Salt lightly.
