Cabbage Salad


½ head of Napa cabbage, shredded (Savoy cabbage may be substituted)

Good olive oil and lemon juice, enough to moisten the cabbage generously

1 teaspoon mashed garlic

salt to taste (no black pepper needed)

½ cup of fresh mint leaves, thorn in pieces

½ cup of pomegranate pearls


• Fifteen minutes before you serve the salad, add olive oil, lemon juice, garlic, and salt. Mix it well, and let the cabbage lose its crisp texture.

• Adjust the seasoning (I prefer the salad to taste tart).

• Right before serving, mix in the mint leaves and sprinkle the pomegranate seeds.


Serve as a first course, followed by a hearty soup, such as minestrone.

Sparkling water or a glass of soda -- Ginger Ale, for example -- would be an appropriate drink.