TURKISH RED CABBAGE SALAD
Ingredients
½ red cabbage, sliced thinly
1 Tbsp salt
Dressing
50 ml extra virgin olive oil
½ lemon
Salt and pepper
Yoghurt Sauce
½ cup plain yoghurt
1-2 cloves garlic, minced with pinch of salt
Paprika Oil
2 Tbsp olive oil
Generous pinch paprika and cayenne pepper
1 Tbsp salt
Dressing
50 ml extra virgin olive oil
½ lemon
Salt and pepper
Yoghurt Sauce
½ cup plain yoghurt
1-2 cloves garlic, minced with pinch of salt
Paprika Oil
2 Tbsp olive oil
Generous pinch paprika and cayenne pepper
Method
Remove the thick white core in the centre of the cabbage and discard. Slice the remaining cabbage as thin as possible. Sprinkle with 1 tablespoon of salt and massage into the cabbage, leave for at least 30 minutes to 1 hour. Rinse under cold water and drain well.
Make the dressing and toss through the cabbage and place into a serving dish.
Mix the yoghurt with the garlic and drizzle on top.
Warm the oil in a small pan or saucepan add the paprika and cayenne pepper and warm through. Pour over the yoghurt and serve.
Make the dressing and toss through the cabbage and place into a serving dish.
Mix the yoghurt with the garlic and drizzle on top.
Warm the oil in a small pan or saucepan add the paprika and cayenne pepper and warm through. Pour over the yoghurt and serve.
Comments
Thank you to Sam Young for supporting this demonstration.To download a printable version of this recipe click here