Transcaucasian Cabbage Salad
December 5th, 2007 11:30 am
Transcaucasian Cabbage Salad
- 23 ml/1 ½ tablespoons of lemon juice (I used 30ml)
- 30 ml/2 tablespoons of white wine vinegar (I used a 6% one, Bertolli brand)
- 23 ml/1 ½ tablespoons sunflower oil (I used 30ml)
- ½ tablespoon sugar
- freshly ground black pepper
- 1 large red onion halved and finely sliced (I used small white as I had no red, red is nicer for colour)
- 1.25 kg cabbage, outer leaves removed, cored, quartered and finely sliced (I used 1.5 kg and was very generous with the removal of the outer leaves and core)
- 6 tablespoons finely shredded mint leaves (I used 2 tablespoons because I had no more in the garden. I chopped them very finely).
- Combine everything thoroughly and chill for at least 3 hours. Toss again before serving.
This is one of our family favourties. Enjoy!
