Turkish Red Cabbage Salad
This Turkish red cabbage salad is the perfect healthy side dish for Mediterranean kebabs & grilled meats.
Servings: 6
Calories: 113kcal
Cost: $3
Equipment
- 1 Sharp Knife
Ingredients
- 1 head red cabbage small
- 1/2 cup chopped fresh parsley
- 4 tablespoon olive oil
- 3 tablespoon red wine vinegar
- 2 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Remove the loose outer leaves on the head of cabbage. Slice the cabbage in half and de-core. Slice into quarters. Put the cabbage quarter cut-side down and use a sharp knife and thinly slice the cabbage into shreds. Repeat for all the cabbage quarters and put the shredded cabbage into a large bowl.1 head red cabbage
- Finely chop the parsley (remove the long stems) and add to the salad bowl.1/2 cup chopped fresh parsley
- In a small dish, add the olive oil, red wine vinegar, lemon juice, salt, and black pepper. Whisk to combine.4 tablespoon olive oil, 3 tablespoon red wine vinegar, 2 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Pour dressing over the salad and toss to evenly coat. You can serve this salad immediately, or refrigerate to serve later. This salad is best eaten within a few days of making it.
Video
Notes
Store in an airtight container in the refrigerator. Eat within 2-4 days.
Nutrition
Calories: 113kcal
