Arabic Pickle Salad

Ingredients

• 1/2 cupCabbage, lengthwise
• 1/4 cupOnion
• 1/2 cupCarrot
• 1/2 cupCapsicum (red, yellow, green), cut in squares
• 1/4 cupTomato, chopped
• to tasteSalt
• 2 tbspOlive oil
• 1 tbspSchezwan sauce
• 1/2 tspCapsico sauce
• 2 tbspTomato ketchup
• 2 tspLemon juice

Method

1. 1

   Cut all the vegetables lengthwise — cabbage, onion, carrot, capsicum and tomato.

2. 2

   In a small bowl, whisk olive oil, Schezwan sauce, capsico, ketchup, lemon juice and salt.

3. 3

   Toss the cut vegetables in the dressing. Rest in the fridge for 30 minutes — they'll soften slightly and pick up the dressing.

4. 4

   Serve cold as a side with sheesh taouk, falafel or grilled vegetables.