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.
- 1 Head Cabbage
- 1 Cucumber (Japanese)
- 1 Bundle Cilantro
- 2-3 Lemons
- Olive Oil
- Lemon Pepper
- 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!).
- Chop Cucumber (depending on size, I usually fourth it long ways and then do roughly ¼ inch pieces)
- Chop Cilantro
- 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)