CHEF JEFF -- ONE BYTE AT A TIME: Lebanese Coleslaw

For a twist on a summertime favorite, try this recipe that originated in the Mediterranean region.

Lebanese Coleslaw

1 large head of cabbage (about 1½ pounds)

2 medium-size ripe tomatoes

2 teaspoons minced garlic

½ teaspoon salt

½ cup wine vinegar

¼ cup olive oil

1 tablespoon dried mint

Shred the cabbage finely. Cut the tomatoes into small dice and remove seeds. Crush the garlic with the salt, then mix with the vinegar and oil. Toss the dressing with the cabbage; add tomato and toss again. Sprinkle with dried mint.

Yield: Serves 12 (about 6 cups).

Approximate nutritional analysis per serving: 61 calories, 66 percent of calories from fat, 4.6 grams fat (0.6 grams saturated, 3.3 grams monounsaturated), no cholesterol, 1 grams protein, 4.3 grams carbohydrates, 1.7 grams fiber, 109 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.