Lebanese Cabbage Salad Recipes

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LEBANESE CABBAGE SALAD



Lebanese Cabbage Salad image

Make and share this Lebanese Cabbage Salad recipe from Food.com.

Provided by GG 38966

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb green cabbage
2 tomatoes (plum- seeded & chopped)
1/3 cup parsley (finely-chopped)
1 tablespoon fresh lemon juice
1/3 cup scallion (diced, white & green parts)
1 teaspoon garlic (minced)
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon olive oil

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.

Nutrition Facts : Calories 76.3, Fat 3.7, SaturatedFat 0.5, Sodium 318.6, Carbohydrate 10.6, Fiber 4.1, Sugar 5.6, Protein 2.4

FATTOUSH (LEBANESE SALAD)



Fattoush (Lebanese Salad) image

An amazing healthy salad. It is full of taste and colors, and most importantly is a good source of vitamins! Garnish with a drizzle of pomegranate molasses.

Provided by Dana

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 14

3 cups chopped lettuce
2 ¼ cups quartered and thinly sliced tomatoes
1 ½ cups halved and sliced cucumber
1 cup chopped purslane leaves and stems
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup olive oil
¼ cup lemon juice
¼ cup sliced red onion
3 ½ tablespoons pomegranate molasses
1 ½ teaspoons sumac powder
½ teaspoon salt
3 tablespoons olive oil
1 pita bread round, split and cut into squares

Steps:

  • Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator.
  • Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool.
  • Pour dressing over salad; toss to mix. Scatter pita squares on top.

Nutrition Facts : Calories 192 calories, Carbohydrate 11.5 g, Fat 16.1 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 2.2 g, Sodium 250.8 mg, Sugar 3.5 g

SITO'S LEBANESE CABBAGE SALAD



Sito's Lebanese Cabbage Salad image

Salty and lemony and low-cal and very good for you! From the December 2007 issue of Cottage Living. Prettiest with red and white cabbage, but you could use one or the other as I've noticed that "small" heads of cabbage are hard to find. One medium head of either cabbage will work too. You might want to let the flavors mix in the fridge overnight, but the recipe didn't call for it:D Really great for a picnic!

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 small red cabbage
1 small white cabbage
2 large tomatoes, seeded and diced
1/2 cup mint leaf, fresh, chopped
1 -3 tablespoon olive oil
1 -2 lemon, juice of (about 5 tablespoons)
1/2 teaspoon garlic powder (to taste)
1 teaspoon salt (to taste)
ground pepper, to taste

Steps:

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

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