Mediterranean Kebab Salad
This Mediterranean Kebab Salad is full of fresh, thinly sliced vegetables with an olive oil, vinegar, lemon and oregano dressing. It is tasty alone, but becomes the perfect side-kick to kebab chicken, air fryer falafel, and grilled naan—upcoming recipes.
Servings: 6
Ingredients
- ½ head red cabbage thinly sliced
- ½ head green cabbage thinly sliced
- 1 teaspoon kosher salt for softening cabbage
- ½ head romaine lettuce thinly sliced
- 8 oz grape tomatoes quartered
- 1 english cucumber quartered and diced
- ¼ red onion thinly sliced
Dressing:
- 2 Tablespoons olive oil
- 1 Tablespoon white wine vinegar
- 1 Tablespoon fresh-squeezed lemon juice
- 1 teaspoon freeze-dried oregano
- ½ teaspoon granulated sugar
- Salt to taste
Instructions
- Cut cabbages in long, thin strips. Wash, drain and put in bowl. Add 1 teaspoon salt and fill bowl with water. Let sit for 15 minutes. Then squeeze out excess water from cabbage and discard remaining water.
- Add olive oil, vinegar, lemon juice, oregano and sugar to cabbage. Mix to disperse evenly.
- Add lettuce, cucumber, tomatoes, and red onion. Toss well.
- Cover and let sit for 30 minutes. Serve immediately.