Lebanese Cabbage Malfouf Salad (Print Version)
# Ingredients:
01 -
1/2 head Savoy cabbage, finely shredded
02 -
4 scallions, thinly sliced
03 -
1/2 cup flat-leaf parsley, chopped
04 -
1/4 cup fresh mint, chopped
05 -
6 radishes, cut into matchsticks
06 -
3 tablespoons lemon juice (for salad)
07 -
1 head garlic (10 cloves)
08 -
1 teaspoon salt
09 -
1 cup olive oil
10 -
3 tablespoons lemon juice (for dressing)
11 -
1 teaspoon lemon zest
12 -
1 teaspoon honey
# Instructions:
01 -
Using a sharp serrated knife, cut the cabbage in half lengthwise. Finely shred the tender leaves, working toward the core. Discard any tough sections. Place the shredded cabbage in a bowl and loosen the leaves with your fingers.
02 -
Add the sliced scallions, chopped parsley, mint, and radishes to the bowl. Pour 3 tablespoons of lemon juice over the ingredients and set aside.
03 -
Using a food processor, blend the garlic cloves into a smooth paste along with the salt. While running the processor, slowly add 3 tablespoons of lemon juice, followed by the olive oil. Blend thoroughly until the mixture thickens, becomes light and airy. Add the lemon zest and honey and mix well.
04 -
Spoon the dressing over the salad and toss gently to coat the vegetables. Serve immediately.