ROADSIDE CABBAGE SLAW
INGREDIENTS:
- 2 (400g) bags shredded white cabbage
- 1 Tbsp kosher salt
- 1 cup herbs, finely chopped (I used cilantro, you can use parsley, dill…mix them…wtvr you want!)
- juice of half a juicy lemon (fresh is best!) (abt 2 tbsp)
- 2 Tbsp white vinegar
- 1 Tbsp olive oil
- 1/4 tsp coarse black pepper
Cooking steps
Step 1
Place a colander into a large bowl. Add cabbage and salt. Mix gently to distribute. Set aside for 30-40 min.
Step 2
After it sits use your hands to gently squeeze cabbage to help a release a little bit more juices. Remove colander, discard juices from bowl, wipe the bowl down with a paper towel and return cabbage back to the bowl. Add remaining ingredients. Mix well.
Step 3
Done!!!
Step 4
It’s so good I don’t even need the shawarma! Just stuff into a pita and smother with techina. Also makes an excellent salat to serve on shabbos!!!
Step 5
Store in the fridge in an airtight container for up to a week.
