Tai had this salad in Los Angeles years ago. He asked me to recreate it from his memory. It's a great salad for a potluck. It's easy to make. It can be made a head of time. It's refreshing on a warm day.The "recipe"
mint (dried is ok, fresh is better)
lemon juice (preferably fresh squeezed but bottled is ok)
Combine to your taste. This time I used a whole cabbage, but the above photo is probably half a cabbage. I used 4 tbs of lemon juice, 8 leaves of mint, 2tbs of olive oil, and 2 tsp of salt. You want every bite to have a little bit of each. Serve chilled.