In the midst of preparing for Thanksgiving, I decided to take a break this weekend and take the family to lunch. I was in the mood for something radically different from the everyday and settled on Lebanese. Our table was filled with cold and hot appetizers, steaming plates of rice pilaf and bulgur wheat and an array of grilled meats including Armenian sausage, chicken, beef, and beef kebab. Every single dish was delicious. My family and I could not get enough of the bright and bold flavors showcased in each dish.
Whenever I dine out, I try to take home something with me to try at home. This could be a recipe, technique, or even flavor pairing. On this particular occasion, I took home this cabbage salad. With winter only weeks away, I am on the continuous hunt for new and interesting ways to prepare winter vegetables. I loved everything about this dish from its simplicity to its versatility. The bright flavors awokened every taste bud and comblimented the heartier dishes perfectly. It is traditionally served with a Lebanese lentil dish, mujadara, but could accompany so many other dishes as well. It would even be a great topper for sandwiches as well. So if you are in need of a break from the holiodays, cabbage salad will be in your near future.
Lebanese Cabbage Salad
1/2 head of green cabbage, shredded (thinly)
2 tbsp dried mint
1 lemon, juiced
1 garlic clove, finely miced
3 tbsp extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
Step 1: In a small bowl, whisk the lemon juice, dried mint, garlic, and olive oil until well combined. Season the vinaigrette with salt and pepper.
Step 2: In a large bowl, combine the cabbage and the vinaigrette. Toss the mixture until the cabbage was evenly coated. Allow the mixture to sit for at least an hour (preferably more) until serving.