Sweet and tender spring green cabbage is best eaten raw. This cabbage salad is very simple but tasty! Heat garlic in olive oil until the whole kitchen is fragrant, and then pour the hot oil onto the raw shredded cabbage.
I guarantee this salad will become one of your favourites. Great to accompany a barbeque too.
4-5 cabbage leaves (about 400g)
1 tablespoon soft brown sugar
1 clove garlic, sliced
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon soy sauce
- Shred cabbage very thinly. You can use shredder or food processor to do this. Put in a serving bowl. Sprinkle sugar all over the top of cabbage.
- Put olive oil and garlic in a small frying pan and put on medium heat. Shake the pan occasionally and heat it until garlic becomes fragrant & golden and the oil is hot.
- Pour hot garlic oil all over the cabbage, then sprinkle lemon juice and soy sauce all over too. Do not stir. The crispness of cabbage stays to the table if you do not stir.
- Cover and chill in the fridge for at least 1 hour.