Lebanese Cabbage Salad Recipes

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.

Steps:

• Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
• Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

Steps:

• Combine all ingredients in a large bowl. Taste and add more lemon juice and seasonings, if desired.