recipe: Mediterranean cabbage salad - unique flavors intensify over time
Mary Bilyeu, Contributor
I'd heard it calling to me since I left the restaurant, and so I decided to make my own. I made it at breakfast time, so that I could take it to work with me, and it was ridiculously easy; even in the midst of the morning caffeination.
The salad's flavors mingled through the morning, and it was a bright, uniquely flavored treat for lunch.
Mediterranean Cabbage Salad
1 small head cabbage, quartered, sliced very thin
1 small onion, halved, sliced very thin
4 tablespoons extra-virgin olive oil
1/4 teaspoon dried mint (available at Middle Eastern markets)
juice of 1 lemon
generous pinches of kosher salt and freshly ground pepper
In a large bowl, combine cabbage and onion. In a small cup, combine oil, mint, lemon juice, salt, and pepper; pour over cabbage. Toss to coat cabbage with dressing, then let salad rest for a few hours to let the flavors combine.
Serves 8-10 as a side dish.
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The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.