Israeli cabbage salad

Israeli cabbage salad

from veredguttman.com
10 min

This modest cabbage salad is part of any falafel and shawarma stand around Israel (that is without the poppy seed that I included in this version.)<br></br>It is also a wonderful salad to have every day. It keeps well in the fridge so make a large batch to snack on for a few days. <br></br>You can make the salad with either red or green cabbage, or a mixture of the two. Some shredded carrots can add some color as well.

Ingredients

  • 1 red or green cabbage
  • ¼ cup lemon juice
  • ¼ cup distilled white vinegar
  • 6 tablespoons corn oil or avocado oil or any mild oil
  • 2 teaspoons kosher salt or to taste
  • 1 bunch green onion, sliced diagonally
  • 1 tablespoon poppy seed

Directions

  1. 1

    Core the cabbage and cut to quarters. Slice each quarter very thin (or use a mandoline) and transfer to a very large bowl.

  2. 2

    In a small bowl mix lemon juice, vinegar, oil and salt and pour over the cabbage. Mix. Add green onion and mix again.

  3. 3

    Put poppy seeds in a small pan over medium heat and toast for a few minutes until fragrant. Add to the cabbage salad and mix.

  4. 4

    If you have time, cover and transfer to the fridge for 30 minutes before serving. the salad keeps in the fridge up to 3 days.