About
This delicious salad is so quick and easy to throw together! The salad combines thinly shredded cabbage with fresh herbs, spices, and a simple lemon garlic dressing. While many salads need to be consumed right after preparation so they don’t get soggy, this salad holds up excellently the next day and can be made in advance. Top the salad with some beef, chicken, or lamb, or just enjoy on its own!
Ingredients
- 6 cup, chopped green cabbage
- ½ cup, grated carrots
- ¼ cup parsley raw
- 2 tablespoon green onions
- 3 tablespoon pistachio nuts
- ¼ teaspoon spices cumin seed
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 clove garlic raw
- 3 tablespoon olive oil
- ½ fruit (2-1/8 in. dia) lemon
Instructions
- Cut the cabbage into quarters and cut out the core. Slice each quarter very thinly. Add the cabbage to a large mixing bowl.
- Grate the carrot on a box grater or with the grater attachment of a food processor. Chop a scallion and a handful of fresh parsley. Add vegetables to the bowl.
- Grate a garlic clove with a microplane or other small grater. Roughly chop the pistachios. Zest a lemon and add the zest, pistachios and grated garlic to the bowl.
- Add the paprika, cumin, salt, lemon juice and olive oil to the bowl.
- Mix the salad with your hands, gently massaging all of the ingredients as you go.
- Dig in and enjoy the salad on its own, or top with chicken, beef, or lamb!
Nutrition Facts
- Servings: 4
- Calories: 169.5kcal (per serving)
- Fat: 13.2g (per serving)
- Carbs: 12.3g (per serving)
- Protein: 3.5g (per serving)
