Israeli Cabbage Salad
This was the first Israeli dish I made from scratch. The recipe is from Chanie, my Israeli sister-in-law. She's famous for her elaborate salad course. It's so super easy that I make it all the time as a pretty and nourishing complement to any meal. My sister-in-law slices her own cabbage and that's how she instructed me to make the salad. But you know me. I found that the shredded, bagged cabbage is just as good. Trust me on this.
Prep: 4 min
Total: 1 hr, 4 min
Yield: 6 servings
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Ingredients:
-
1 (10-ounce) bag shredded red cabbage
4 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation:
- Place cabbage, mayonnaise, lemon juice, salt and pepper in a salad bowl.
- Mix to coat cabbage.
- Chill for 1 hour and serve.
Tangy-sweet with just a hint of Cayenne pepper heat, this side dish is the perfect accompaniment to roasted poultry.
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