Israeli Salad with Purple Cabbage
I make Israeli salad nearly everyday. It is hearty and full of veggies. I love to add cabbage, especially purple cabbage. Nutrition experts recommend eating fruits and vegetables in a variety of colors, and with the cabbage, this salad has four. It is easy to make, tastes delicious. And when it comes to salads, you can’t get more Israeli than this, so of course I had to include it as my salad option for my holiday meal.
- 4 Persian cucumbers
- 4 Medium size tomatoes
- 2 carrots
- 1 red onion
- ½ of a small purple cabbage
- Olive oil
- 1/2 Lemon
- Salt and pepper
- Step 1 Wash the vegetables, peel the carrots, and discard the outer layer of the cabbage. Chop all vegetables and mix together in a large mixing bowl. I tend to chop the vegetables into tiny pieces, as that is the most traditional. I think it also allows the flavors to mix better
- Step 2 you’ll be able to get each type of vegetable in one bite! But you can chop the veggies to the size of your preference.
- Step 3 Once combined, drizzle with olive oil and add the juice from about ½ of a lemon. Add salt and pepper to taste (and additional olive oil or lemon juice if you’d like). Sometimes I will include fresh, finely chopped herbs as well: parsley, cilantro, dill even mint. It really depends on how I am feeling or what I have left in the fridge. Transfer to a serving bowl and enjoy!