| Ancestral Greek Salad | |
| From the Kitchen of Israel Kalish |  |
| Ingredients: |
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| 1 med. cabbage 6 med. tomatoes 3 lg. cucumbers 3 lg. green peppers 6 lemons 2 Tbsp. salt 3 oz. salad oil |
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Method:
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| Shred cabbage coarsely. Peel cucumbers and cut them, the peppers and the tomatoes into chucks and add them to the cabbage. Add the juice from the lemons, the salt and the salad oil. Mix thoroughly and refrigerate. The salad tastes good at this point but gets better after two or three days as the cabbage marinates. The lemon taste and saltiness become less with time and the cabbage absorbs them. There is a great variability in the amount of lemon juice, salad oil and salt that may be used. Optimize it to your taste. Note: I have used a food processor for the cabbage and it has been almost as good as hand grating. One of the things I like about this salad is its chunkiness and I have only been able to get this by chopping the other ingredients with a knife. |
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