Monday, November 21, 2005

Red Cabbage Salad

Red cabbage sallad


½ clove of red cabbage (finely shredded)
2 carrots ( grated )
1 white onion ( finely sliced)
2 teaspoons lemon zest (grated)
Juice of 1 lemon
Salt and pepper
6 Tablespoons olive oil


Blanch shredded red cabbage in salted boiling water for 5 seconds and drain in a colander. In a mixing bowl, mix cabbage, carrots, onion, and lemon zest. Toss with your fingertips to combine all the ingredients. Add lemon juice and season with salt and pepper to taste. Drizzle olive oil. Toss altogether again until well combined. Serve as side dish.
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