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
TURKISH RED CABBAGE SALAD
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
Comments
Thank you to Sam Young for supporting this demonstration.
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