Turkish Red Cabbage Salad
This Turkish Red Cabbage Salad is perfect to pop into the fridge and serve as a side dish with homemade kebabs.
Equipment
- mason jar
- small blender
- bowl
Ingredients
Vegetables
- 4 cups red cabbage shredded
- 1-2 carrots shredded or matchsticks
- ¼ cup parsley chopped
- 2 tablespoons fresh mint chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1-2 tablespoons pomegranate molasses
- ½ teaspoon kosher salt
- 1 teaspoon ground sumac
- 1 teaspoon Aleppo pepper
Instructions
Dressing
- In a mason jar or a small blender, combine the olive oil, red wine vinegar, lemon juice, 1 tablespoon pomegranate molasses, salt, sumac and Aleppo pepper. Cover the jar with a tight fitting lid and shake to combine, alternately you can just blend the dressing up. Taste and adjust with more pomegranate molasses as desired.
Salad
- Add the shredded cabbage, carrots, mint and parsley to a bowl. Toss with the prepared dressing until combined. Let sit for 5-7 minutes to soak up the dressing. Then, taste and adjust with a pinch of salt if needed.
Serve
- When ready to serve, taste and adjust with a pinch of salt if needed.
Notes
Feel free to swap the fresh mint for 1 tablespoon dried mint. If you don't have pomegranate molasses you can replace it with a small squeeze of honey. Leftover salad should be kept in an airtight container for up to 24 hours.
Nutrition
Serving: 1servingCalories: 119kcalCarbohydrates: 14gProtein: 2gFat: 7gFiber: 4g
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