Skip to main content

Mediterranean Style Cabbage Salad (Best Tasting Recipe)



    Here's what I call, one of the "best kept secrets," of the culinary world. It's a tasty, tangy, crunchy, zesty salad, that's so deliciously simple to make, you'll be kicking yourself in the face, for never actually thinking about it, in the first place!

  Let's get started!  First you'll need:
                                               1 head of cabbage, rinsed, dried, and shredded.
                                               2 cloves of garlic (minced)
                                               1 lemon (juiced)
                                               2 tspn dried mint
                                               8 Fresh Mint Leaves
                                               1/2 tspn Sumac
                                               1/2 tspn Allepo Pepper
                                                    **salt to taste
                                                Drizzle of Olive Oil
                                                Watch the video below:

      To make this, it is very easy! After you shredded the cabbage, add the lemon juice, then, you add the garlic, fresh mint, and, dried mint, sumac etc., give it a quick toss, and lastly, drizzle the olive oil. You can use vegetable oil, but in keeping with the themed Mediterranean way, of life, you'll want to go with the olive oil here.

      This salad, was a staple in my culture. We would have it alongside grilled meats, or just as a side salad. The best way to enjoy this, is to prepare your favorite dish, preferably Armenian barbecue, and have this alongside, some rice pilaf, and hamos, or mutabel. The possibilities are endless. You can add this to fish dishes, and serve with extra lemon to cut the fish taste.

      The easiest way however, is to make this make, and set it into the fridge, overnight. Do you have any idea what this will do? Oh wow! You'll get a ton of flavor out of it! No joke! Feel free and, give this a try, then, let me know how it went. Bon Appetit! Enjoy!        







      Comments

      Popular posts from this blog

      Armenian Cheese Boreg (Borek) - Cheese Boreg(Borek) Recipe

         If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th

      Oven Roasted Chicken...The Quest For The Perfect Chicken

         Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.                                                                      Here's what you'll need: 1 Whole Chicken (for frying, these are generally bigger in size) Peanut Oil Coarse Sea Salt Herbs Spices Dark Soy Sauce Butcher Twine White Vinegar The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer it into a container that's big enough to have you submerge it in water. Next, you'll want to remove the innards, such as the gizzards, neck, liver, etc., and, wash out the gamey scent by rinsing it with lemon juice. It's better if you use freshly squeezed lemon for this. Then, add approximately a quarter cup of whit

      How To Make Cig Kofte (Armenian Steak Tartare) Chikufta #cigkofte

        If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze. In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef. Armenians  use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occ