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Lebanese Coleslaw Salad {Vegan & Easy} (serve with lentil and rice)
Ingredients
  • subheading: For the salad:
  • 6 cups shredded green cabbage
  • ½ cup diced tomatoes
  • ½ cup packed chopped parsley
  • 3 green onions sliced
  • subheading: For the dressing:
  • ⅓ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • ½ teaspoon dried mint
  • ¼ teaspoon sumac optional
  • ½ teaspoon salt
  • 1 garlic clove pressed
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