Crisp cabbage with fresh herbs, cucumber, tomato, and tangy lemon dressing. Vegan and naturally gluten-free.
# Components:
→ Vegetables
01 - 1 small head green cabbage, finely shredded (about 1.3 lbs)
02 - 1 large tomato, diced
03 - 1 small cucumber, diced
04 - 4 green onions, thinly sliced
→ Fresh Herbs
05 - 1 cup fresh parsley, finely chopped
06 - 0.5 cup fresh mint leaves, finely chopped
→ Dressing
07 - 0.25 cup freshly squeezed lemon juice
08 - 3 tablespoons extra-virgin olive oil
09 - 1 garlic clove, minced
10 - 0.5 teaspoon sea salt
11 - 0.25 teaspoon freshly ground black pepper
# Method:
01 - In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions.
02 - Add the chopped parsley and mint, and toss gently to combine all ingredients.
03 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until well blended.
04 - Pour the dressing over the salad and toss thoroughly to coat all vegetables and herbs evenly.
05 - Taste and adjust seasoning if needed. Serve immediately or chill for 10-15 minutes to allow flavors to meld.
