GREEK STYLE COLESLAW

for 6-8 servings

½ head of red cabbage
1 bulb of fennel
2 carrots
1 green zucchini
1 yellow summer squash
bunch of radishes (around 10) young leaves saved
1 cup of young arugula leaves
1 red onion
2 tbs. fresh oregano leaves
2 tbs. chopped scallion
2 tbs. chopped Italian parsley
lemon juice
salt and pepper
black sesame seeds
pomegranate seeds (optional)

dressing:

zest of one lemon or chopped preserved lemon
4 tbs. lemon juice
1 tbs. honey
olive oil
salt and pepper

I guess, I know now why making a post was so hard for me recently. I just could not make up my mind as to what direction to move, what to change. Cooking, yes, taking pictures, yes. Making entry, well, not so. Funny thing though happened. I made up my mind that  would also  be writing in English, as about half of my readers are coming from around the world. Well easier said than done. After the three years since I have not been using my language skills for everyday work, turned out I found myself short with the words in describing how the salad should be done. I kept repeating the same phrase over and over again and was at a loss how to describe the process. Well, this definitely needs my working harder.

Anyway, this salad is a very interesting combination of cabbage, carrot and zucchini with anisidic taste of fennel and honey -lemon dressing. Very colorful and refreshing and very Greek in character. Perfect foil for feta or labneh cheese. Unforgettable.

Shred the cabbage thinly on a mandoline. Grate the carrots on the coarse side of the box grater into long strands. Grate the green and yellow zucchini lengthwise on the same side of the box grater as carrots, into long strands resembling spaghetti. Shred the fennel thinly crosswise. Grate the radishes on the coarse side of the box grater. Wash and dry arugula leaves. Slice
the red onion crosswise into thin slices. Mince parsley and thinly slice the scallions. Put the cabbage into a bowl, pour over the lemon juice, season with salt and pepper, mix well and put aside for the cabbage to soften. Put all the other vegetables: fennel, carrots and zucchini into a big bowl, mix together, season with salt and pepper and add the lemon juice. Season the red onion with salt and lemon juice and put aside to mellow. Make the dressing: combine all of the dressing ingredients in a Mason jar and shake it vigorously until you have a smooth dressing.  Check it for seasoning, adjust and set the dressing aside. After the red cabbage has softened, add it to the bowl with other vegetables, add radish and pickled red onion, then add arugula and radish leaves, mix everything together. Pour the dressing onto the salad and toss it up. Garnish with the sesame seeds, pomegranate seeds, scallions and parsley. Serve with tangy labneh, feta or roasted lemon chicken.

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