Moroccan Cabbage Salad
Published in Salads
This a wonderfully fresh-tasting cabbage salad, that is outstanding as an accompaniment, and also as part of a first course of assorted salads – Moroccan style.
Ingredients:
- 1/4 of a large white cabbage
- 1 Tbl sea salt
- Juice of 1 lemon
- 2 tbl extra virgin olive oil
- 2 tbl parsley, chopped
- freshly ground black pepper
Preparation:
- Cut out the core of the cabbage, then shred it very finely.
- Place in a bowl with the other ingredients, and mix together thoroughly.
- Taste and adjust the seasoning if necessary. Refrigerate for an hour or so and serve slightly chilled.
Notes:
- If the budget can rise to it, Maldon Sea salt is way the best salt to use for this salad.
Serves 4.
Primary Ingredients: cabbage, fresh parsley