Salata Ma Jibna (Salad with Parmesan Cheese)

15 min · Serves 8

Based on a recipe from North Dakota Food and Culture: A Taste of World Cuisin e North Dakota State University Extension Service, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1 cuponions, thinly sliced
• 1 cupcabbage, thinly sliced
• ½ cupcarrots, thinly sliced
• 1 cupdiced tomatoes
• ¼ cupolive oil
• ¼ cuplemon juice
• 29.6 mlwhite vinegar
• 4.9 mlsalt
• 1.2 mlblack pepper
• 1garlic, minced
• ¼ cupgrated parmesan cheese

How to cook it

1. In a large serving bowl, combine the thinly sliced onions, thinly sliced cabbage, thinly sliced carrots, and diced tomatoes.
2. Pour the olive oil, lemon juice, and white vinegar over the vegetables, then sprinkle in the salt and black pepper.
3. Toss the salad thoroughly for about 30 seconds until all the vegetables are evenly coated in the dressing.
4. Scatter the minced garlic and grated parmesan cheese over the top and serve immediately.

More Kubbord recipes