How to Make an Israeli Cabbage Salad

There is nothing more Israeli than having lots of tasty salads for a sit-down meal. In certain Israeli restaurants one may find that the table is served with up to 10 different salads "on the house". Of the salads is the famous Israeli Cabbage and Dill Salad. This salad is easy and very delicious.

Difficulty: Easy

Instructions

Things You'll Need:

• Ingridients:
• One cabbage head (for those kosher eaters- the cabbage must be kashered before use)
• 3 large carrots
• Juice from two large lemons
• 3 braches of fresh dill finely choped
• White vinegar (match the amount of yielded lemon juice)
• 2 tblsp of vegetable oil
• salt to taste

1. The first step in making the Israeli Cabbage and Dill Salad is to finely chop the cabbage into fine strips.

2. "Massage" the chopped cabbage extensively to brake down the hard portions and make the cabbage more gentle. This step is very important and give the salad a great texture.

3. Grate the carrots and add them to the bowl with the cabbage.

4. Add the dill, lemon juice, white vinegar, salt and vegetable oil to the bowl and mix all the ingridients together.

5. Let stand for 2 hours before serving. Because the salad is made with vinegar and lemon juice it fares well in the refirgerator for a few days. The salad tasted much better is left to rest overnight in the refrigerator.