Middle Eastern Cabbage Slaw Food

RED CABBAGE SLAW

Steps:

• In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

CABBAGE SALAD (MIDDLE EAST, PALESTINE)

Steps:

• Discard the tough stems. Pile 3 leaves together and roll tightly and chop into thin strips. Place in boiling water for 1 minute.
• Drain, cool, and mix with the rest of the ingredients and garnish with red radish if desired.
• Note: when using raw cabbage, marinate in oil and lemon juice overnight.

LEBANESE CABBAGE SALAD

Steps:

• Cut the cabbage in half. Cut away the hard core and slice the cabbage crosswise into 1/2-inch strips, then crosswise into 3/4-inch pieces. There should be 4 cups; if there is extra, set it aside to add to soup or another salad. Place the cabbage in a mixing bowl.
• Add the tomatoes, parsley and scallions, and toss with a fork to combine.
• In a small bowl, whisk the lemon juice, garlic and salt until the salt dissolves. Mix in the oil.
• Season the dressing to taste with pepper. Pour the dressing over the salad, toss for 1 minute to coat it well, then let sit 10 minutes for flavors to meld. Serve immediately.