Turkish Red Cabbage Salad

If you asked us which vegetable we always have in the fridge, we’d definitely say red cabbage. We make this Turkish red cabbage salad almost every evening, so if there’s red cabbage, we don’t even think about what salad to make.

You can have it ready in about 5 minutes. Maybe that’s why we haven’t shared it until now. You know how it is. Sometimes you make something so often you don’t even think to share it. It just feels too simple.

But it’s a salad we never get tired of, so why not share it, right?

What is Turkish Red Cabbage Salad?

If you’ve ever been to Turkey, you’ve probably seen it at restaurants. Especially at kebab houses or lahmacun and pide places. Sometimes it even comes as a free side with your main dish.

What makes it a bit different is how the cabbage is massaged with salt and lemon juice. This softens it, brings out that bright color, and gives it a fresh, tangy flavor.

About the Ingredients

You need very few simple ingredients to make this Turkish red cabbage salad, and you probably already have them in your kitchen.

• Red cabbage: Also known as purple cabbage. We use half of a medium head of red cabbage.
• Salt: Regular table salt works just fine.
• Lemon juice: Definitely use fresh lemon juice, not bottled. It makes a big difference here.
• Fresh parsley: We prefer flat-leaf or Italian parsley. 
• Olive oil: Use a good quality olive oil. Extra virgin olive oil gives the best flavor.

You can find the full list of ingredients with exact measurements in the recipe card below.

How to Make Turkish Red Cabbage Salad

You can make this Turkish red cabbage salad in 5 minutes. Really.

We use half of a red cabbage for this, and you’ll need a sharp knife. First, cut the cabbage in half, then cut that half into two again. After that, slice it thinly.

You can use a vegetable peeler or a mandoline if you like, but that makes it too thin for us. We prefer the classic way we make it in Turkey, just slicing it thinly with a knife.

Transfer the shredded cabbage into a large bowl. Add the salt and lemon juice, then massage it really well. Don’t be gentle, we actually want to hear those crunchy sounds. That’s how the cabbage softens and gets that beautiful color.

Give it a taste and check if the salt and lemon are enough.

Add as much parsley and olive oil as you like, give everything a good mix, and that’s it. Your salad is ready.

You can find the full instructions in the recipe card below.

Give the Cabbage a Good Massage

When it comes to this Turkish red cabbage salad, don’t be gentle.

You really need to use some pressure here. Squeeze it, press it, and work it with your hands for a minute or two. The goal is to break down that firm texture and make the cabbage much easier to eat.

This step also makes a big difference in flavor. As the cabbage softens, it absorbs the lemon juice and salt much better and gets that bright, vibrant color.

So don’t hold back. This is what makes the salad so good.

Serving Suggestions

This Turkish red cabbage salad is our go-to salad. We serve it with pretty much any main dish. We even have it for breakfast sometimes, with tomatoes, cucumbers, cheese, olives, and eggs on the side.

But if we had to pick a few, it goes especially well with dishes like:

• Adana kebab
• Turkish meatballs
• Chicken doner kebab
• Chicken shish kebabs
• Turkish moussaka

It’s one of those simple side dishes that just works with everything.

Make It Your Own

This Turkish cabbage salad is very basic at its core, so you can easily add whatever salad ingredients you like.

When we want to change it a bit, we sometimes add thinly sliced red or white onion and massage it together with the cabbage. 

Sometimes we add grated carrots for a bit of sweetness and color. Or instead of onion, we grate one clove of garlic for a sharper flavor.

We also like adding some greens like fresh mint, arugula or lettuce.

If we want a little heat, we sprinkle in some pul biber, also known as Aleppo pepper. Regular red pepper flakes work too.

And sometimes, right before serving, we drizzle a little pomegranate molasses over the top. It gives a nice sweet and tangy touch.

You can keep it simple or play around with it depending on what you have.

Can I Make It Ahead?

Yes, you can definitely make this Turkish red cabbage salad ahead of time.

In fact, it tastes even better after sitting for a while. As it rests, the cabbage softens more and the flavors blend together nicely.

You can make it a few hours in advance or even the day before and keep it in the fridge.

If you prefer a more crunchy salad, we recommend making it closer to serving time. When it sits, it doesn’t lose any flavor, it just becomes a bit softer.

Storage

Store this Turkish red cabbage salad in an airtight container in the fridge.

It keeps well for up to 2 days. The flavor stays great, but the cabbage will soften more as it sits.

Before serving, give it a quick toss. You can also add a little extra lemon juice or olive oil if it needs a refresh.

You can also use leftovers in sandwiches or wraps, or add them to another salad the next day.

Can I Use White Cabbage Instead?

Yes, you can use white cabbage if that’s what you have, but this wouldn’t really be the traditional version. In Turkey, this salad is always made with red cabbage.

More Turkish Salad Recipes

• Turkish Beetroot Salad
• Turkish Lettuce Salad
• Turkish Bean Salad
• Turkish Shepherd Salad

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