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–+ servings
Thinly sliced Turkish red cabbage salad with parsley, lemon, and olive oil in a white bowl.
5 from 1 vote

Turkish Red Cabbage Salad

By Zerrin & Yusuf
A quick and easy Turkish red cabbage salad made with just a few simple ingredients. Fresh, tangy, and ready in minutes, this is a go-to side that goes with almost any meal.
Yields: 4 servings
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PREP 5 minutes
TOTAL 5 minutes

INGREDIENTS
  

  • 350 g red cabbage we used half of a medium head
  • ½ teaspoon salt
  • 2 tablespoons lemon juice 1 large lemon
  • 10 g parsley a handful or more
  • 3 tablespoons olive oil

INSTRUCTIONS
 

  • Thinly slice the cabbage using a sharp knife and transfer it to a large bowl.
  • Sprinkle the salt and squeeze the lemon juice over it.
  • Massage thoroughly for about a minute, squeezing the slices with your fingers to soften the cabbage. Taste and add more salt if needed.
  • Chop the parsley and add it to the bowl.
  • Drizzle the olive oil over it and toss well.
  • Serve immediately, or let it rest for about 30 minutes so it softens even more and the flavors blend better.

NUTRITION

Calories: 122kcalCarbohydrates: 7gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 316mgPotassium: 234mgFiber: 2gSugar: 4gVitamin A: 1188IUVitamin C: 56mgCalcium: 44mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Salad
Cuisine Turkish
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