Cabbage Salad

Tomorrow is St. Patrick’s Day, and for many people that means corned beef, boiled cabbage and beer.

I’m not going to try to talk you out of tradition, but perhaps I can tempt you to pick up a little extra cabbage to make this salad. It is a great treat to have the next day to help your body detox from your Irish indulgences.

Mediteranian Cabbage Salad

1/4 to 1/2 head of green cabbage, shredded finely
1/2 cup shredded kale or other dark leafy green
1/4 cup kalamata olives

Dressing:
Juice from 1/2 lemon
Grated lemon rind
1 clove garlic, minced
1/4 cup olive oil
2-3 tablespoons chopped parsley

Mix together cabbage, kale and olives. Mix together dressing ingredients. Toss the cabbage with the dressing. Enjoy!

This salad travels well, so it’s great to bring to work or the park.

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