Full of Green Salad

5

(2)

• 

• Cooking and Prep: 05 m
• Serves: 8
• No Allergens

Tangy, light, and refreshing. This salad pairs well with all fish and meat dishes. It's cinch to put together, and I love that it’s sugar free and chock full of ingredients that are good for you.

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Ingredients (8)

Salad

• 1 medium cabbage, thinly sliced, or a 1-lb. (454-g.) bag shredded cabbage

• 1/2 a package of parsley, chopped (I use stems too)

• 4 scallions, sliced (green and white part)

Dressing

• salt, to taste

• pepper, to taste

• 1/4 teaspoon Gefen Garlic Powder

  X

  

  Gefen Garlic Powder

• 2 and 1/2 – 3 tablespoons fresh lemon juice

• 1 and 1/2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

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Start Cooking

Prepare the Salad

1. Combine salad ingredients in a large bowl. 

2. Mix all dressing ingredients in a small container. Shake well. 

3. Pour over salad right before serving. Toss all together.

Note:

You can prepare the parsley and scallions the day before and bag them separately in the fridge. Also, if you’re using shredded cabbage, it’s a good idea to rinse and dry it before using, to remove the processed taste it has.

Variation:

I first tasted this salad with fresh dill and it was also good. My family preferred the parsley version. I once threw in a handful of pomegranate arils I had in the fridge. They added gorgeous color, delicious flavor, and really nice texture too.

Credits

Photography: Hudi Greenberger.

Styling: Renee Muller.