Practical Method to Producing Tasty Turkish Red Cabbage Salad
How to pass the week with healthful but appetizing meals that will cause you feel happy? This healthful, simple but extraordinary Turkish Red Cabbage Salad recipe is the answer.
We hope you got benefit from reading it, now let's go back to turkish red cabbage salad recipe. You can have turkish red cabbage salad using 15 ingredients and 0 steps. Here is how you do that.
To make an extraordinary Turkish Red Cabbage Salad, below are the ingridients required:
- You need of For the salad:.
- Provide 1/2 of small red cabbage, cored and very finely sliced.
- Provide 1 of large tomato, chopped into small cubes.
- Take 1/4 of cucumber, a couple of strips shaved with a veg peeler, then quartered lengthways and thinly sliced.
- You need 1 of small carrot, coarsley grated.
- Take 1 of small red onion, peeled, halved and finely sliced.
- You need 1 of small bunch parsley, half finely chopped and the other half roughly chopped.
- Get of For the dressing:.
- Prepare 2 tbsp of olive oil.
- You need 2-3 tbsp of red wine vinegar (add 2, then taste to see if it needs a little more.
- Use of Juice of 1 lemon.
- Get 1 tbsp of pomegranate molasses.
- Use 1 tsp of dried mint.
- Provide of Good pinch of salt.
- Prepare 1 of heaped tsp sumac.
After preparing the ingridients, now you are good to cook your 5-star Turkish Red Cabbage Salad by following the instructions on this section:
Cut each half into quarters and wash under cold water. Place each quarter on its side and slice very thin slices with a sharp knife. Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste. Remove the tough outer leaves and the middle hard part of the red cabbage. Halve the cabbage and slice thinly.
Recipe : Turkish Red Cabbage Salad
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Serving homemade Turkish Red Cabbage Salad but with a 5-star restaurant's taste. Really nice isn't it? If you wish more families can eat aheavenly Turkish Red Cabbage Salad without going to restaurants, don't forget to share this page .
