Recipe of Any-night-of-the-week Turkish Red Cabbage Salad
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Quick Turkish Red Cabbage Salad. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Turkish Red Cabbage Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Turkish Red Cabbage Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Turkish Red Cabbage Salad is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Turkish Red Cabbage Salad using 15 ingredients and 6 steps. Here is how you cook it.
A delicious easy-to-make salad. Perfect accompaniment to kebabs and ideal for barbecues and alfresco dining!
#nikicuisine #mycookbook
Ingredients and spices that need to be Prepare to make Turkish Red Cabbage Salad:
- For the salad:
- 1/2 small red cabbage, cored and very finely sliced
- 1 large tomato, chopped into small cubes
- 1/4 cucumber, a couple of strips shaved with a veg peeler, then quartered lengthways and thinly sliced
- 1 small carrot, coarsley grated
- 1 small red onion, peeled, halved and finely sliced
- 1 small bunch parsley, half finely chopped and the other half roughly chopped
- For the dressing:
- 2 tbsp olive oil
- 2-3 tbsp red wine vinegar (add 2, then taste to see if it needs a little more
- Juice of 1 lemon
- 1 tbsp pomegranate molasses
- 1 tsp dried mint
- Good pinch of salt
- 1 heaped tsp sumac
Instructions to make Turkish Red Cabbage Salad
- In a small jug, stir all the dressing ingredients together (except for the sumac) and leave to one side.
- In a large bowl or plate, pile up the sliced red cabbage and using your hands, mix in some of the finely chopped parsley.
- In a separate bowl, gently mix together the carrot, tomatoes, onion and cucumber. Then add this to the top of the red cabbage pile.
- Pour over the dressing (mainly around the red cabbage) and a little over the top. Refrigerate for an hour before serving.
- To serve, sprinkle the salad with the sumac and the roughly chopped parsley.
- Add some additional cucumber slices and lemon quarters for decoration (optional).
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