Cabbage Selata

Ingredients

• 1/2 headgreen cabbage — finely shredded
• 2carrots — grated
• 1red onion — thinly sliced
• 1green chili — thinly sliced
• 3 tbspolive oil
• 3 tbsplemon juice
• 1/2 tspfine salt

Method

1. Begin by preparing the vegetables. Slice 1/2 head of green cabbage into thin, even strips to ensure they remain crisp. Peel and julienne 2 carrots into matchstick-sized pieces. Slice 1 red onion thinly, aiming for even slices to maintain texture. Finally, finely chop 1 green chili, adjusting the amount to your heat preference.
2. Place the sliced red onion in a colander. Lightly sprinkle with a pinch of the 1/2 tsp fine salt to draw out excess moisture. Allow it to sit and drain for about 5 minutes, which will help prevent the salad from becoming watery.
3. In a small bowl, combine 3 tbsp olive oil, 3 tbsp lemon juice, and the remaining fine salt. Whisk these ingredients together until the mixture emulsifies into a bright, tangy dressing. Add the chopped green chili to the dressing, incorporating it to your desired level of spiciness.
4. In a large mixing bowl, combine the prepared cabbage, carrots, and drained onions. Pour the dressing over the vegetables. Using a gentle tossing motion, mix the salad until all pieces are evenly coated, taking care not to bruise the vegetables.
5. Transfer the salad to a serving dish and place it in the refrigerator for a brief chill. This allows the flavors to meld and enhances the refreshing quality of the dish. Serve the Cabbage Selata cool, alongside other hot dishes on an injera platter, to provide a contrast in temperature and texture.