Salatet Malfouf (Lebanese Cabbage Salad)
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Servings: 4
Total Time: 15 minutes
Ingredients
1/2 medium head of cabbage, thinly sliced
1 medium clove garlic, minced
2 TBSP fresh lemon juice
2 TBSP olive oil
1/4 tsp salt
2 TBSP chopped fresh dried mint leaves
Directions
1. In a large bowl mix the garlic, lemon juice, olive oil, salt, and mint until thoroughly combined.
2. Add the shredded cabbage to the bowl and toss to coat.
3. Let the salad sit at room temperature for 10 minutes to allow flavors to meld or cover and refrigerate to allow the flavors to meld a little more and serve at later time. Served room temperature or cold, it's a tasty salad either way.
2. Add the shredded cabbage to the bowl and toss to coat.
3. Let the salad sit at room temperature for 10 minutes to allow flavors to meld or cover and refrigerate to allow the flavors to meld a little more and serve at later time. Served room temperature or cold, it's a tasty salad either way.
Notes/Tips
Drying out fresh mint leavesSeparate the leaves from the stems and lay on a microwave safe plate in a single layer. Cook for 10 second intervals until mint begins to curl. Should only take about 30 seconds to dry.
Alternatively you can dry them out in your oven at the lowest possible temperature, place the leaves in the oven on a baking sheet for about 5 to 10 minutes.
Either way you want the mint to be dry but still green.