Spiked with mint, tomato and oregano this salad is a plate of joy

Food is an ice breaker, and a way we have always welcomed family, neighbours, colleagues ans peers and made them feel comfortable.

The crunch has it. This cabbage salad is a delight. Photos: Luisa Brimble.

Karima Hazim Chatila and Sivine Tabbouch

less than 2 min read

2:39PMSeptember 10, 2024.

Updated 2:49PMSeptember 10, 2024

The Weekend Australian Magazine

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As Lebanese people we are hospitable in every way, not just by habit but because it is part of our culture and traditions. Food is an ice breaker, and a way we have always welcomed family, neighbours, colleagues ans peers and made them feel comfortable.

Try this cabbage salad with my chicken wings and hummus.

This is an edited extrac from Sofra: Lebanese Recipes to Share by Karima Hazim Chatila & Sivine Abbouch (Quadrille, $50).

This salad is health on a plate.

Shredded cabbage and mint salad

Ingredients

• ½ round white cabbage
• 1 large Spanish onion, sliced into wedges
• 1 punnet of cherry tomatoes, quartered
• ½ bunch of mint, leaves only, sliced into strips
• 1 bunch of fresh oregano, leaves only, plus extra to garnish
• 1 garlic clove, crushed
• 120ml extra virgin olive oil
• 120ml lemon juice
• Sea salt, to taste

Method

Discard any damaged outer leaves and slice the cabbage as thinly as possible, then place it in a mixing bowl. Add the onion, cherry tomatoes, mint and oregano and mix together. Make the dressing by crushing the garlic with salt and putting it in a small bowl with the extra virgin olive oil and lemon juice. Mix well. Dress the salad, garnish with the extra oregano and serve immediately in a deep, flat bowl.