Lebanese Coleslaw

Want a salad that is full of flavour, yet can have its moment in the sun? Try this Lebanese Coleslaw! I love Middle Eastern flavours. This ‘slaw is fresh, bright and not loaded with mayo. This Lebanese–inspired coleslaw is super-quick to make and can stand up to the outdoors, or next day, without being a soggy mess! Take a break from a heavy traditional coleslaw with this light lemony crunch.

This is a nice change from your ordinary coleslaw and it’s versatile as a side dish or as a sandwich or burger topping! Using pre-chopped bagged cabbage means that you spend less time in the kitchen and more time outside!

Need to bring a salad to an event? Check the box as this one is good for vegetarian, vegan, gluten-free and celiac diets!

Prep time: 2 minutes + 10 minutes (garlic mellowing); Chill time: 15+ minutes; Serves: 4 – 6

What you need:

• 4 cups chopped cabbage (roughly 1 bag 397 g)
• 2 tbsp fresh lemon juiced
• 2 tbsp olive oil
• 1 small clove garlic, minced
• ¼ tsp salt
• ¼ tsp pepper
• Optional: add some finely sliced mint or chopped chives for a punch of dark green
• Like it a little sweeter? Optional: 1 tsp sugar

What you do:

• Add garlic to the olive oil, set aside 10 minutes (this mellows the garlic so it’s not as strong)

• Add lemon juice, salt, pepper to the olive oil/garlic mix (add sugar, mint or chives if using) ingredients together
• Whisk together
• Add to chopped cabbage

• Toss

• Set aside in the fridge 15 minutes
• Toss

• Serve
• Enjoy

• Summer coleslaw made easy!

• Fast and fresh! Next day leftovers are still crunchy!