I added our leftover Middle Eastern salads to turkey burgers the other night and it was delicious! Serving the salads alongside grilled chicken breast and pita is great too. *All salads are better after refrigerating overnight. They also need to be served at room temperature so bring them out an hour before serving.
Cabbage salad
1 head of purple cabbage, thinly sliced
2 lemons, juiced
3 Tb EVOO
2 garlic cloves, minced or grated
2 tsp salt
Thinly slice cabbage and place in boiling water for 2 minutes or until just starting to wilt. Drain and add remaining ingredients.
Carrot and Mint salad
2 bags of shredded carrots
1 lemon, juiced
1 tsp cumin
2 Tb EVOO
mint leaves
Mix lemon juice, cumin, and EVOO.
Pour over carrots. Roughly chop mint leaves and sprinkle over salad.
Beet salad
Jarred or vacuum packed beets, quartered
Add a dash of cumin, lemon juice, EVOO, and parsley.
