In a small bowl, whisk together the garlic, extra virgin olive oil, salt and pepper, lemon juice, lemon zest and set aside.
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In a large bowl, toss the cabbage with the dried fruits and seeds. Pour dressing over the cabbage. Garnish with dried fruits and seeds and serve.
To shred the cabbage I use a very sharp mandolin or a food processor with a fine grate disc. To add more colors, feel free to mix to the cabbage other vegetables; sometimes I use carrots or radicchio, cut into julienne strips.[/mepr-show ]