Cabbage Salad

This restaurant style Israeli cabbage salad contains so many benefits including probiotics from the fermentation process, it can lower blood pressure, boost immunity, and is heart healthy! I keep this salad in my fridge all week long and add it to mediterranean dinners or enjoy it over salads, on its own or in sandwiches!

Ingredients:

• 1/2 cabbage, shredded (approximately 4 cups)

• 3-4 tablespoons salt

• 1 tablespoon cumin

• 1 tablespoon garlic powder

• Juice of 2 lemons

Instructions:

1. In a large mixing bowl, combine the shredded cabbage and salt. Mix well to ensure the cabbage is evenly coated with salt.

2. Allow the cabbage to sit and marinate for at least 20 minutes, but preferably longer. This will help the cabbage release its natural juices.

3. After the marinating time has passed, drain the excess liquid from the cabbage.

4. Return the cabbage to the mixing bowl and add cumin, garlic powder, and lemon juice. Toss until the cabbage is evenly coated with the spices and juice.

5. For optimal flavor, cover the bowl and refrigerate the cabbage for at least a few hours or up to a few days. The longer it sits in the marinade, the more flavorful it will become. Optionally, you can add a drizzle of olive oil for added richness.

6. Once the cabbage has marinated to your desired level of flavor, serve and enjoy!