Red cabbage salad

Red cabbage salad

Kırmızı lahana salatası

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

With its fresh, sharp flavour and crunchy texture, this vibrant, almost pickled cabbage salad works brilliantly as an accompaniment to kebabs or rich slow-cooked meats.

Ingredients

Quantity Ingredient
1/2 head red cabbage
1 teaspoon fine salt
1 teaspoon freshly squeezed lemon juice

Method

  1. Finely shred the cabbage, discarding the thick central stalk. Sprinkle with the salt and toss thoroughly to combine. Place it all in a colander to drain for 30 minutes. The salt will penetrate the cabbage, remove moisture and slightly soften it.
  2. Rinse thoroughly then squeeze the water from the cabbage, using your hands. Rinse again and allow to drain for a minute or two. At this point the cabbage will be a blueish purple. Tip into a bowl, then squeeze over the lemon juice and toss – the lemon will turn the cabbage closer to dark pink. Taste and add more lemon juice if you prefer a sharper flavour.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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