Andalusian cabbage salad

A simple Andalusian-inspired cabbage salad with white cabbage, red pepper, garlic, olive oil and cumin. This fresh salad is suitable as a side dish with grilled meat or fish.

Serves: 4
Preparation: 10 mins
Cooking: 10 mins
Total time: 50 mins

Ingredients

• 500 g white cabbage, cleaned
• 1 red pepper
• 2 cloves of garlic
• 4 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 2 to 3 tablespoons lemon juice
• 1 teaspoon ground cumin
• 2 tablespoons finely chopped parsley
• salt, to taste
• black pepper, to taste

Preparation

• Finely shred the white cabbage.
• Remove the stalk and seeds from the pepper and cut the flesh into thin strips.
• Peel and finely chop the garlic.
• Finely chop the parsley.
• Squeeze the lemon.

Method

1. Massage the cabbage
   Place the finely shredded cabbage in a large bowl, sprinkle lightly with salt and massage the cabbage for 2 to 3 minutes until it softens slightly.
2. Mix the dressing
   In a separate bowl, mix the olive oil with the white wine vinegar, 2 tablespoons of lemon juice, the garlic, the ground cumin, some black pepper and a little salt.
3. Mix the salad
   Add the pepper to the cabbage, pour over the dressing and mix everything together thoroughly.
4. Let the salad rest
   Let the salad rest in the fridge for 30 minutes.
5. Season and serve
   Toss the salad again before serving, taste and add a little more lemon juice, salt or pepper if needed, sprinkle with the finely chopped parsley and serve.