Servings: 5
Serving Size: 1 full 8oz bowl
Prep Time: 10-15 minutes
Cook Time: 0 minutes.
There is no physical cooking required for this recipe, just prep.
Ingredients:
1/2 cabbage
3 cloves of garlic
1 lemon
1.5-2 tablespoons of olive oil
Spices: salt, fresh black pepper, Aleppo pepper, dried mint
Price for buying ingredients from scratch: $11.50
Cost of recipe: $1.91
Cost per serving: $0.38
Note: The high initial cost of this recipe results from purchasing a new bottle of olive oil. Dried mint was not included in the price calculation due to the extremely small amount that was used. A typical 3oz bag of dried mint often costs roughly $9.00. Take note that a bag this size will last you a long time even if used frequently.
Instructions:
Cabbage
Cut the cabbage in half vertically. Make sure to keep the root intact.
Take one half of the cabbage and place it face down on a cutting board.
With a large knife held at an angle, slice the cabbage into long thin shreds. Work your way down horizontally beginning at the top of the cabbage and work your way down until you get close to the root/core.
Pull apart the shreds to separate the layers of cabbage and place in a large bowl.
Sprinkle a pinch of dried mint, Aleppo pepper, salt, ground black pepper over the cabbage.
Toss in desired amount of dressing.
Dressing
Juice one lemon into a small bowl.
Pour one and a half tablespoons of olive oil into the bowl.
Crush garlic into the dressing.
Add several pinches of salt and a dash of Aleppo pepper.
Stir the dressing vigorously until all of the ingredients are combined.
Taste a little bit of the dressing on your finger to determine if there needs to be any adjustments. You want the dressing to taste more lemony than oily. If the lemon taste is too strong, add about half a tablespoon of olive oil. If it is too oily, add juice from half a lemon. If you do so and the dressing still does not taste right, add more salt-- this tends to bring out a lot of the lemon flavor.
Notes:
If you do not have Aleppo pepper, substitute with a dash of cayenne pepper.
When working with dried mint, you want to pulverize it by rubbing it between your thumb and index finger. This will allow it to be a lot finer, almost like a powder.
This salad pairs extremely well with red lentil kufte / vosp ov kufte.
You can make a larger batch of dressing and store it in the refrigerator for later use with your other half of cabbage or romaine lettuce.
Footprinting:
Carbon Footprint of Recipe: 1.08kg (2.38 lb) CO2e
Carbon Footprint Per Serving: 216g (0.48 lb) CO2e
Water Footprint of Recipe: 140 gallons
Water Footprint Per Serving: 28 gallons