Photo by Michael Graydon + Nikole Herriott
When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat. This recipe is from Maydan in Washington, DC, our No. 2 Best New Restaurant 2018.
Recipe information
Yield
8 servings
Ingredients
1
cup fresh lemon juice
¼
cup dried mint
1
medium head of cabbage (about 1½ lb.), halved, very thinly sliced
2
tsp. kosher salt, plus more
¼
cup extra-virgin olive oil, plus more
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Preparation
Step 1
Combine lemon juice and mint in a large bowl. Add cabbage and 2 tsp. salt.
Step 2
Toss cabbage with your hands for a few minutes, squeezing to help soften (the lemon juice and salt will continue to tenderize it as it sits). Add ¼ cup oil and toss again to coat. Cover and chill at least 2 hours and up to 12 hours.
Step 3
To serve, taste and season with more salt and drizzle with oil.