Thursday, August 23, 2012

154. Cabbage Tomato Salad

Cabbage makes for a nice change in a salad.
This cabbage salad is much better than coleslaw, and is absolutely packed with flavor.
It is a creation of the Fertile Crescent area (Syria, Lebanon, Palestine, and Jordan).

Raw cabbage is rather pungent and sharp, so the addition of mint and tomato balances it out perfectly.
To soften the crunch of the cabbage, (and in some cases where the cabbage is slightly bitter), the shredded cabbage is salted and left for 10 to 20 minutes, then rinsed and dried before continuing with the rest of the ingredients.
As a reader kindly noted, it is more customary to use dry mint than fresh mint, so use what you may have on hand.
Delicious at any time, this salad is the best accompaniment to a barbecue.


1/4 head of cabbage
2 tomatoes
3 Tbsp fresh or dry mint
1 clove garlic
1 tsp salt
4 Tbsp olive oil


Shred the cabbage finely.
(Optional: salt, sit, rinse, then dry the cabbage.)
Mince the fresh mint or crumble the dry mint between your fingers, and mince the garlic.
Dice the tomato.
Mix all the ingredients together.
Mix in the salt and olive oil.

 صحة و عافية


Anonymous said...

great blog..we make this salad in the sham( lebanon.syria,jordan,palestine)but we salt the cabbage after shredding and let it sit awhile till it breaks it down and releases softens it and removes the bitterness,..then rinse and dry and proceed with recipe we also used dried nana/

Maryam said...

Thank you very much for your valuable input, I will adjust the recipe accordingly. Please feel free to comment any time.
Thanks again.

Anonymous said...

so kind to include my comments..this goes well with so many dishes..kibbeh bil senieh, mujadara,barbeque etc..another very important aspect to getting this one right is to shred with a good sharp knife as finely as possible, and to dress with lemon too as well as the olive oil and mash the garlic to a paste with a dash of salt . please.try it like this and you will love it....tomatoes are optional(depending on mood of the cook and availibility)..we like to leave it to wilt with salt at least an hour..really makes it sweet,,ty for sharing ur recipes with us as well , your dedication and passion are very evident in this blog....nadia

Maryam said...

Of course, I love hearing form you!
I am not a professional, I am only sharing my learning experiences and believe you can learn something from everyone and everything, therefore I rally appreciate your input.
I will make the salad to your directions and call it Nadia's Cabbage Salad :)