Salatet malfoof (cabbage salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Garlic; finely chopped |
| ½ | teaspoon | Salt |
| ¼ | cup | Lemon juice, fresh |
| ¼ | cup | Olive oil |
| 2 | cups | White cabbage; coarsely |
| ;shredded | ||
| 2 | tablespoons | Mint, fresh; finely cut or |
| ;1 tb of dried mint | ||
| ¼ | cup | Pomegranate seeds; (optional |
Directions
In a small bowl, mash the garlic and salt to a smooth paste with a pestle or the back of a spoon. Add the lemon juice. Then, with a whisk or large spoon, beat in the olive oil, 1 tablespoon at a time.
Continue beating until the mixture is smooth.
Place the cabbage in a salad bowl, and pour the garlic dressing over it. Toss lightly with a spoon until the cabbage is evenly coated. Sprinkle the top with mint and with pomegranate seeds (if used) and serve at once.
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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 01-06-95 (2058)