LEBANESE CABBAGE SALAD
Serves 4

Dressing
½ oz. fresh GARLIC
2 Tbsp. freshly squeezed LEMON JUICE
2 Tbsp. WINE VINEGAR
½ tsp. KOSHER SALT, or to taste
¼ tsp. freshly ground BLACK PEPPER
½ cup EXTRA-VIRGIN OLIVE OIL

Salad
10 oz. finely shredded RED and GREEN CABBAGE
2 Tbsp. (0.25 oz.) minced fresh MINT
2 Tbsp. (0.25 oz.) minced fresh ITALIAN PARSLEY
1 tsp. CARAWAY SEEDS

In a food processor, mince garlic. Add lemon juice, vinegar, salt, pepper, and olive oil. Process until all ingredients are thoroughly blended.

Toss cabbage, mint and parsley in a large bowl. Add dressing and caraway seeds; toss again.



ENSALADA DE COL (CUBAN CABBAGE SALAD)
Adapted from a recipe by Havana Café, Phoenix
Serves 4 to 6

1½ lbs. finely shredded GREEN CABBAGE
¾ tsp. KOSHER SALT, or to taste
1½ tsp. granulated GARLIC POWDER, or 6 cloves fresh GARLIC, finely minced
2 tsp. SUGAR
¼ tsp. freshly ground WHITE or BLACK PEPPER
1 Tbsp. freshly squeezed LIME JUICE
2½ Tbsp. EXTRA-VIRGIN OLIVE OIL
¼ cup (0.5 oz.) minced fresh CILANTRO

Combine all ingredients. Mix well and refrigerate before serving. Adjust salt and/or sugar to taste.