This recipe comes from our close family friend, Shawna (who is greek and the BEST cook I’ve ever met. In our pre-vegan days I’d put her filet mignon up against the best steak house in LA).  A lot of her Mediterranean dishes happen to be vegan –  and delicious.  The best thing about this salad is it keeps overnight since the cabbage is so hearty.

Ingredients:

• 1 Head Cabbage
• 1 Cucumber (Japanese)
• 1 Bundle Cilantro
• 2-3 Lemons
• Olive Oil
• Lemon Pepper

Instructions:

1. Finely chop head of lettuce (this was the first time I chopped using my mandolin – it worked really well, but I’ve made this salad a hundred times before just using a knife – the finer the better!).
2. Chop Cucumber (depending on size, I usually fourth it long ways and then do roughly ¼ inch pieces)
3. Chop Cilantro
4. Squeeze Lemons & about ¼ cup olive oil – add lemon pepper to taste (I typically cover the top of the salad with lemon pepper and then mix with my hands.  NOTE: if the salad tastes too bitter, you can add a tablespoon or so of sugar)