Turkish Red Cabbage Salad
Turkish Red Cabbage Salad

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, turkish red cabbage salad. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Turkish Red Cabbage Salad is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Turkish Red Cabbage Salad is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have turkish red cabbage salad using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Turkish Red Cabbage Salad:
  1. Take For the salad:
  2. Prepare 1/2 small red cabbage, cored and very finely sliced
  3. Make ready 1 large tomato, chopped into small cubes
  4. Take 1/4 cucumber, a couple of strips shaved with a veg peeler, then quartered lengthways and thinly sliced
  5. Get 1 small carrot, coarsley grated
  6. Get 1 small red onion, peeled, halved and finely sliced
  7. Make ready 1 small bunch parsley, half finely chopped and the other half roughly chopped
  8. Take For the dressing:
  9. Take 2 tbsp olive oil
  10. Get 2-3 tbsp red wine vinegar (add 2, then taste to see if it needs a little more
  11. Prepare Juice of 1 lemon
  12. Take 1 tbsp pomegranate molasses
  13. Take 1 tsp dried mint
  14. Make ready Good pinch of salt
  15. Take 1 heaped tsp sumac
Instructions to make Turkish Red Cabbage Salad:
  1. In a small jug, stir all the dressing ingredients together (except for the sumac) and leave to one side.
  2. In a large bowl or plate, pile up the sliced red cabbage and using your hands, mix in some of the finely chopped parsley.
  3. In a separate bowl, gently mix together the carrot, tomatoes, onion and cucumber. Then add this to the top of the red cabbage pile.
  4. Pour over the dressing (mainly around the red cabbage) and a little over the top. Refrigerate for an hour before serving.
  5. To serve, sprinkle the salad with the sumac and the roughly chopped parsley.
  6. Add some additional cucumber slices and lemon quarters for decoration (optional).

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