CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
|
Appetizers, Middle east, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
1/2 |
ts |
Garlic, finely chopped |
1/2 |
ts |
Salt |
1/4 |
c |
Lemon juice, fresh |
1/4 |
c |
Olive oil |
2 |
c |
White cabbage, shredded |
2 |
tb |
Mint, finely cut |
1/4 |
c |
Pomegranate seeds, optional |
INSTRUCTIONS
In a small bowl, mash the garlic and salt to a smooth
paste with a pestle or the back of a spoon. Add the
lemon juice. Then, with a whisk or large spoon, beat
in the olive oil, 1 tablespoon at a time. Continue
beating until the mixture is smooth. Place the cabbage
in a salad bowl, and pour the garlic dressing over it.
Toss lightly with a spoon until the cabbage is evenly
coated. Sprinkle the top with mint and with
pomegranate seeds (if used) and serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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