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, Shish Tawook and so much more! The crunchy cabbage paired with sumac lemon dressing and punchy pomegranate molasses is so tasty!
Servings: 6
Calories: 96kcal
Equipment
Ingredients
- 4 cups heaping red cabbage shredded
- 1-2 carrots shredded or matchsticks
- ¼ cup parsley chopped
- 2 tablespoons fresh mint chopped (see notes)
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
- Mint: Feel free to swap the fresh mint for 1 tablespoon dried mint.
- Pomegranate Molasses: If you don't have pomegranate molasses you can replace it with a small squeeze of honey. Know that the flavor of pom molasses is complex and the honey won't give you the exact results. Does work in a pinch though!
- Leftovers: Leftover salad should be kept in an airtight container for up to 24 hours. It starts to lose most of it's crunch after that!
Nutrition
Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Fiber: 2g | Sugar: 4g
