Ingredients
- Green cabbage, about half a medium head, thinly sliced
- Red cabbage (optional), a couple of big handfuls, thinly sliced
- Carrots, 1 to 2, grated or shaved
- Green onions, 2 to 3, sliced
- Fresh parsley, a small bunch, chopped
- Lemon juice, 3 to 4 tablespoons
- Olive oil, 2 to 3 tablespoons
- Garlic, 1 small clove, grated or minced (optional)
- Salt and black pepper, to taste
- Sumac (optional), a pinch
Instructions
- Put your sliced cabbage in a big bowl.
- Add carrots, green onions, and parsley. If you are using sumac, sprinkle it in now.
- In a small cup or jar, mix lemon juice, olive oil, garlic, salt, and pepper. Taste it; it should taste a little too strong on its own.
- Pour the dressing over the vegetables and toss well.
- Let it sit for 10 minutes, then taste again and adjust seasoning if necessary.
Notes
This salad is great for meal prep. Store in an airtight container in the fridge for up to 3 days, and keep the chopped veggies and dressing separate for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Lebanese
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg