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I served this Israeli salad with Jerusalem-style “Mixed Grill” Chicken to use up a cabbage in our refrigerator.  This is an adaptation of a recipe in Jean Nathan’s book The Foods of Israel Today.  The one unusual ingredient in it is ascorbic acid which I had on hand in the form of Ball’s Fruit-Fresh Produce Protector.  It is commonly used in commercial foods to give a sour taste, for example for sour Skittles candy.  This salad should be made a few hours in advance so that the flavors can meld.  This recipe makes around 8 servings.

A 2 lb. cabbage cored and shredded

1 tsp. ascorbic acid (Ball’s Fruit-Fresh Produce Protector)

Juice of 1-1/2 lemons

3 cloves garlic, crushed

1 Tbs. sugar

1 tsp. salt

4 Tbs. vegetable oil

2 Tbs. chopped fresh parsley (not shown in the photo)

In a large bowl, mix together the shredded cabbage and the ascorbic acid.  In a small bowl, mix together the lemon juice, crushed garlic, sugar, salt, and vegetable oil, and then pour over the cabbage.  Mix well and refrigerate for a few hours.  Before serving stir in the parsley.  Check the seasonings and serve.