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Epicurious
Bon Appétit

Lemony Cabbage with Mint

3.8

(1)

Shredded cabbage salad in blue and white bowl on woven blue and white surface.
Photo by Michael Graydon & Nikole Herriott

When all the flavors meld, the dried mint blooms and transforms this dish into a refreshing slaw that pairs well with fatty cuts of meat.

Recipe information

  • Yield

    8 servings

Ingredients

1 cup fresh lemon juice
1/4 cup dried mint
1 medium head of cabbage (about 1 1/2 lb.), halved, very thinly sliced
2 tsp. kosher salt, plus more
1/4 cup extra-virgin olive oil, plus more

Preparation

  1. Step 1

    Combine lemon juice and mint in a large bowl. Add cabbage and 2 tsp. salt.

    Step 2

    Toss cabbage with your hands for a few minutes, squeezing to help soften (the lemon juice and salt will continue to tenderize it as it sits). Add 1/4 cup oil and toss again to coat. Cover and chill at least 2 hours and up to 12 hours.

    Step 3

    To serve, taste and season with more salt and drizzle with oil.

TagsSlawSaladMiddle EasternCabbageLeafy GreensVegetableLemonCitrusFruitMintHerbs & SpicesSideLunchDinnerDairy FreeGluten FreeNut FreeRawVeganVegetarianKetoMake AheadQuickEasy5 Ingredients or FewerNo-CookBon Appétit

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