We went to Sunnin with LCR last week and all of us devoured the cabbage salad. We agreed that we could probably make it at home. Our Lebanese cookbook didn’t have the recipe, so I pieced one together from around the web.
We Are Not Foodies
Harmony a la Carte
Spark Recipes
- 1 small-med small green cabbage head
- 2.5 tsp of garlic (little bit too much or just not mellow enough)
- 1/4 cup olive oil
- between 1/3 and 1/2 cup of lemon juice
- 1/2 tsp salt
- 2 Tbsp dried mint (could use more next time)
n.b., i shredded the cabbage with the coarse shredder KA attachment and it truly shredded it instead of cutting it into thin strips. it doesn’t look like sunnin’s salad, but shredded means it’s easier to eat with a spoon.
i should also try to emulsify the dressing instead of placing all of the ingredients on the salad individually. sunnin’s version was definitely oilier. mine could stand to be a bit oilier with just a bit more salt.
tried this salad again today with an even smaller head of cabbage. i used just over 1/4 cup EVO, almost 1/2 cup lemon juice, 4 small (near the center of the bulb) garlic cloves, and 3 TBSP of mint. i emulsified it in the spice grinder (and used saran wrap to keep all the good juices contained as it spun) and chopped the cabbage more coarsely. i didn’t standardize any of these measurements but this salad can withstand wide varying amounts of its ingredients.