My favorite restaurant is the New Orleans based Israeli restaurant Shaya. I order the falafel small plate just to eat the delicious Shaved Cabbage Salad it is served with. When Alon Shaya came out with his cookbook disclosing the recipe to my beloved Shaved Cabbage Salad, I knew I had to make it immediately. I have changed the original recipe slightly- eliminating the orange blossom water and making a few additional adjustments- and I still love the result. To me, it is the mint that makes this salad, adding something a little unexpected and refreshing. This salad is a great alternative to the traditional mayo soaked Cole Slaw and would be a perfect pairing for any summer meal. I shred the cabbages in my food processor, but you can do it by hand if you don’t have one.
To make this #dinnerdoneby9am I fully prepare the salad in the morning, refrigerate all day, then serve at dinner time.
-1/2 c olive oil
-1 1/2 tablespoons lemon juice
-1 tablespoon white vinegar
-1 tablespoon honey
-1 tsp salt
-1/2 tsp black pepper
-1/2 small head red cabbage, shredded
-1/2 small head green cabbage, shredded
-1/2 bunch parsley, chopped
-1 bunch mint, sliced into ribbons
In a medium bowl, whisk together the olive oil through salt. Add the remaining ingredients and stir well. Serve immediately, or chill until serving.
