Again, this is one of those recipes that is so simple and obvious, I am embarrassed to even post it. But when I posted the hummus with the same reservations, I got tons of positive feedback, more than usual in fact. So maybe you all really like simple recipes? Maybe the complicated ones get tucked away as “I’ll make this someday” and someday never comes?
Four ingredients: Cabbage, Lemons, Salt, Olive Oil. That’s it folks!
An Israeli friend of mine served this at a picnic and I could not believe how delicious it was! Since then I make a batch for our house about twice a month. One of my kids even likes taking it for lunch!
I suppose the oil is optional. I don’t think my friend used any in the batch I first tasted. But I think it helps carry the flavor and of course adds a great texture.
The key to this salad is letting it marinate for awhile, so make in the morning for afternoon/evening eating.
- 1/2 green cabbage, shredded finely
- juice of 1 lemon
- salt to taste
- 0-2 Tbsp best quality olive oil, to your taste preference
- Thoroughly mix all ingredients and let marinate for several hours before serving.
- This will last 4-5 days in the fridge as well, in a glass bowl, tightly sealed.