Ingredients:
One medium green cabbage
One or two very ripe tomatoes
One or two cloves garlic
Juice of one large Meyer lemon
One or two tablespoons extra virgin olive oil
Sea salt to taste
Method:
Finely shred the cabbage.
Chop tomatoes.
Mince garlic.
Place above in mixing bowl and toss well with lemon juice and olive oil; add sea salt to taste.
Allow salad to rest for a few minutes to develop flavor. Serve at room temperature or chilled.
Optional: Garnish with one fire-roasted sweet red pepper, chopped.
