This salad is Nadia's recipe. Nadia is a kind and generous reader who commented on my cabbage-tomato salad, and helped me improve the Shami Cabbage Salad technique.
Essential to the recipe is a very sharp knife (be careful!) to shred the cabbage as finely as possible.
Salting the cabbage for at least an hour completely transforms the taste.
The pungent vegetable is transformed to this sweet and mild tasting component, that is much friendlier to your digestive system!
This salad is an excellent accompaniment to not only barbeques, but various other dishes including kibbeh bil senieh and mujadara, as Nadia suggested.
Thank you Nadia!
1/4 head cabbage
1 clove garlic (or 2 if small)
1 tsp dry mint
1/2 lemon, juice
3-4 Tbsp olive oil
Using a very sharp knife, shred the cabbage as finely as possible.
Place in a bowl and sprinkle generously with salt.
Let sit for one hour.
Rinse and dry, return to a clean bowl.
Chop the garlic, add a sprinkle of salt, and continue chopping until a garlic paste is formed.
Add the garlic, lemon, and dry mint to the cabbage.
Toss and taste for salt, adjusting accordingly.
Add the olive oil and give it a final toss before serving.
صحة و عافية