From the Pantry Butler kitchen

Salata Ma Jibna (Salad with Parmesan Cheese)

8 servings

Salata Ma Jibna (Salad with Parmesan Cheese)

Onions, carrots, and cabbage give this dish a crunchy and crisp texture. Lemon juice and vinegar give the veggies a tangy flavor. Enjoy along side of your favorite entrée. USDA MyPlate Kitchen — North Dakota Food and Culture: A Taste of World Cuisin e — North Dakota State University Extension Service (public domain), via myplate.food

Ingredients

  • 1 cup onions, cut into slivers or thin slices
  • 1 cup cabbage, cut into slivers or thin slices
  • 1/2 cup carrots, cut into very thin slices
  • 1 cup tomatoes, diced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 1/4 cup parmesan cheese, grated

Method

  1. Wash hands with soap and water.
  2. In a salad bowl, combine onions, cabbage, carrots, and tomatoes.
  3. Toss with olive oil, lemon juice, vinegar, salt, and pepper.
  4. Sprinkle garlic and Parmesan over salad.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table