Lebanese Style "Slaw"

Coleslaw is one of my favourite types of salad. There are so many different variations from many different countries that it would be hard for me to pick my favourite. This one is definitely up there!

I love coleslaw because it's easy to make and lasts for a few days in the fridge. I'll often make a salad or two at the beginning of the week, especially with cruciferous veggies, they're hardy and can hold up for a few days, even with the dressing on. In fact, I think they get better!

This salad is so simple which is the perfect setting to really allow flavours to shine through. The mint and lemon are the stars of this dish giving it a nice light and refreshing taste. At the same time the cabbage makes it deeply nourishing, grounding and very satisfying. I really do love this one!

Make sure to let this nutrient-dense "slaw" marinate for at least 15 minutes before serving. The acids from the lemon will slightly soften the cabbage, improving the texture and making the nutrients more bio-available.

If you want a heartier salad add some chickpeas or couscous!

LEBANESE STYLE "SLAW"

 Ingredients:
1 medium - large head green cabbage, thinly sliced
3 scallions, thinly sliced
2 roma tomatoes, diced
1/3 cup fresh mint, chopped
1/4 cup flat leaf parsley, chopped
1 1/2 tablespoons dried mint
1/4 cup extra virgin olive oil
1 lemon, juice and rind, add more lemon juice if needed
Salt and pepper to taste

Directions:

1. Place cabbage, scallions, tomatoes, mint (fresh and dry) and parsley into a large bowl. Mix well.
2. Toss with olive oil, lemon juice and season with salt and pepper.
3. Allow salad to marinate for at least 15 minutes before serving.