Lebanese Cabbage Slaw: July 10th, 2019 Week 2

Prep Time: 20 mins   Total Time: 15 mins   Serves: 8 servings

Ingredients:   Resource from maureenabood.com

1 head white cabbage, thinly sliced

2 pints cherry or grape tomatoes, halved

1 English cucumber, quartered lengthwise and sliced

1 small head purple cabbage, thinly sliced, or 1 small bag purple cabbage

4-5 colorful radishes, sliced thin

1 small red onion, sliced in thin half-moons

Handful flat leaf parsley leaves, minced

Handful mint leaves, minced

2 small garlic cloves, minced

1-2 teaspoons kosher salt

Juice of 2 lemons

1/3 cup extra virgin olive oil

2 teaspoons za'atar

2 teaspoons sumac

2 teaspoons crushed dried mint

Pinch cayenne pepper

Preparation:

Combine all the salad vegetables except the herbs in a bowl.

In a small bowl, whisk the garlic, 1 teaspoon of the salt, and lemon juice. Slowly drizzle in the olive oil, whisking continually. Add the za’atar, sumac, dried mint, and cayenne and stir to combine.

Taste and adjust the seasonings, adding more salt and any other spices to taste.

Finish the salad with the fresh parsley and mint just before serving, giving it another stir.