Prep Time: 4 minutes
Cook Time: none
Chill Time: 1 hour
Yield: 6 servings
- 1 (10 ounce) bag shredded red cabbage
- 4 tablespoons light mayonnaise
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
Place cabbage, mayonnaise, lemon juice, salt and pepper in a salad bowl. Mix to coat cabbage. Chill for 1 hour and serve.
Comments: This was the first Israeli dish I made from scratch for the famous Chanie Geller Israeli salad course. It's so super easy that I make it all the time as a pretty and nourishing complement to any meal. My sister-in-law slices her own cabbage and that's how she instructed me to make the salad. But you know me. I found that the shredded, bagged cabbage is just as good. Trust me on this.
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