Greek Shredded Cabbage Salad with Lemon and Olive Oil

What you need

• 500 g (1 lb) green cabbage, outer leaves and core removed
• 1 medium carrot, peeled
• 3/4 tsp salt
• 3 tbsp lemon juice, freshly squeezed
• 4 tbsp olive oil, extra virgin

Method

Restated from the original video

1. 1

   Cut the cabbage into quarters and slice out the core. Shred the cabbage as thinly as you can with a sharp knife, about 2 mm (1/16 in) wide.

2. 2

   Put the cabbage in a large bowl, sprinkle with the salt and massage it with your hands for 1-2 min until it begins to soften and look glossy.

3. 3

   Grate the carrot on the coarse side of a box grater and add it to the bowl.

4. 4

   Whisk the lemon juice and olive oil together and pour over the salad.

5. 5

   Toss well, then leave to stand for 15 min so the cabbage absorbs the dressing.

6. 6

   Toss again, taste for salt and lemon, and serve cold or at room temperature.

Imported from mamazillafood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.