Lebanese Coleslaw

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Salad
Cuisine	European
Servings (Default: 6)

Ingredients

2 cloves garlic)
1 teaspoon salt
100 ml lemon juice, freshly squeezed
100 ml olive oil
400 g white cabbae, stalk removed, cut into thin strips
3 tablespoon mint, fresh, cut into thin strips
3 tablespoon caraway seeds

Instructions

Process the garlic cloves with the salt in a mortar to a paste, then slowly stir in the lemon juice.
Put the sauce in a large bowl and gradually beat the olive oil in until the dressing is emulsified.
Add the cabbage, mint and caraway seeds and mix the coleslaw thoroughly.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.