Cabbage Salad Middle East Palestine Recipes

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MIDDLE EASTERN SAVOY CABBAGE SALAD



Middle Eastern Savoy Cabbage Salad image

Middle Eastern ingredients like lemon, yogurt, cumin, and coriander flavor a creamy dressing that crinkly Savoy cabbage soaks right up. It's a lovely accompaniment to grilled lamb. Use regular yogurt for the dressing; Greek yogurt is too thick. If you have extra dressing, use it as a dip for vegetables or to dress another small salad.

Provided by Laura B. Russell

Categories     Side dishes

Yield 4 to 6

Number Of Ingredients 14

1/2 small red onion, halved and thinly sliced
1 Tbs. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. ground coriander
2 Tbs. fresh lemon juice
1 Tbs. finely grated lemon zest
2 tsp. honey
Kosher salt
1 cup plain whole-milk yogurt (not Greek)
1 small head Savoy cabbage, halved, cored, and sliced crosswise into 1/4-inch-thick ribbons (12 loosely packed cups)
2 medium carrots, peeled and shaved into ribbons with the peeler (about 2 lightly packed cups)
1/2 cup chopped fresh mint
1/4 cup chopped salted pistachios
Freshly ground black pepper

Steps:

  • Soak the onion in cold water to mellow it, about 20 minutes. Drain.
  • In an 8-inch skillet, heat the oil, cumin, and coriander over medium-low heat until the spices are fragrant, about 2 minutes. Let cool completely.
  • Add the lemon juice and zest, honey, and 1/2 tsp. salt to the spices in the pan and stir to combine. With a silicone spatula, fold in the yogurt until well combined.
  • Put the cabbage, carrots, mint, and onion in a large serving bowl. Toss the salad with about two-thirds of the dressing. Let sit for about 10 minutes to soften the cabbage. Sprinkle the chopped pistachios over the salad. Grind some black pepper over the top and then drizzle with more dressing to taste. Season to taste with additional salt and pepper, and serve.

Nutrition Facts : ServingSize 4 to 6, Calories 130 kcal, Fat 60 kcal, SaturatedFat 1.5 g, TransFat 7 g, Carbohydrate 15 g, Fiber 5 g, Protein 5 g, Cholesterol 5 mg, Sodium 180 mg, UnsaturatedFat 5 g

CABBAGE SALAD (MIDDLE EAST, PALESTINE)



Cabbage Salad (Middle East, Palestine) image

During Ramadan I love making lots of side dishes, especially different kinds of salads and this is one of my favorite!

Provided by Palis Favorites

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 small head red cabbage
2 lemons, juice of
2 tablespoons olive oil
1 garlic clove, minced
2 teaspoons salt

Steps:

  • Discard the tough stems. Pile 3 leaves together and roll tightly and chop into thin strips. Place in boiling water for 1 minute.
  • Drain, cool, and mix with the rest of the ingredients and garnish with red radish if desired.
  • Note: when using raw cabbage, marinate in oil and lemon juice overnight.

Nutrition Facts : Calories 110, Fat 7, SaturatedFat 1, Sodium 1201.5, Carbohydrate 12.3, Fiber 3.1, Sugar 6, Protein 2.2

GRILLED BASS WITH CABBAGE SALAD



Grilled Bass with Cabbage Salad image

This weeknight grilled fish dinner is perfect for when the end of summer meets early fall. Striped bass is simply grilled and served with a crunchy cabbage slaw that's loaded up with sweet apples, walnuts and a lemon-honey dressing. Just what you need when the warm weather starts to get a little cooler!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons fresh lemon juice, plus wedges for serving
4 teaspoons honey
5 tablespoons extra-virgin olive oil, plus more for the grill
1/2 head small green cabbage (about 1 pound), very thinly sliced
1 Granny Smith apple, very thinly sliced
1/2 cup finely chopped walnuts
Kosher salt and freshly ground pepper
1 1/4 pounds skin-on wild striped bass ( 3/4 inch thick; in one piece)
1 teaspoon paprika
1 cup fresh parsley

Steps:

  • Preheat a grill to medium high. Whisk the lemon juice and honey in a large bowl. Slowly whisk in 1/4 cup olive oil. Add the cabbage, apple, walnuts, 1/2 teaspoon salt and a few grinds of pepper. Toss until well coated.
  • Blot the fish dry with paper towels, then score the skin at 3/4-inch intervals, cutting about 1/4 inch into the flesh to prevent the fish from curling when cooked. Cut the fish into 4 equal pieces. Season all over with salt, pepper and the paprika. Brush the skin of the fish with the remaining 1 tablespoon olive oil.
  • Oil the grill grates. Add the fish to the grill, skin-side down, and gently press with a spatula. Grill until the skin is crisp and the fish is cooked about halfway up the side, about 5 minutes, rotating the fish if it starts to flare up. Flip the fish and continue grilling until just cooked through, about 3 more minutes.
  • Add the parsley to the cabbage salad; season with salt and pepper. Divide the salad among plates, top with the fish and serve with lemon wedges.

Nutrition Facts : Calories 490, Fat 32 grams, SaturatedFat 4 grams, Cholesterol 117 milligrams, Sodium 495 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Sugar 14 grams, Protein 30 grams

CUCUMBER SALAD WITH YOGURT (MIDDLE EAST, PALESTINE)



Cucumber Salad With Yogurt (Middle East, Palestine) image

This is a very simple, but different kind of salad that goes great with a lot of dishes. It is also a nice dish to make during Ramadan, either for suhr or uftur! Enjoy :)

Provided by Palis Favorites

Categories     Low Protein

Time 5m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 5

1 cup plain yogurt
1 cup cucumber, peeled and sliced
1/2 teaspoon salt
1 garlic clove, minced
1 teaspoon of fresh mint or 1 teaspoon dried mint

Steps:

  • Stir yogurt until smooth.
  • Add cucumber, salt, and garlic.
  • Garnish with mint.
  • Normally eaten with pita bread. Enjoy!

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