This is one of those salads we served at The Family Tree Restaurant as part of our Mixed Salad. At home, I like a little bit of raw crushed garlic in the dressing myself but this is something we didn’t do at the restaurant. I’m telling you, you really don’t want to be held responsible for this huge garlic breath business in town 🙂 My advice; add garlic to your salad dressing only if you are not going out after having the salad.
• There will be rubbing of the cabbage in this recipe. The action will make the cabbage a lot easier to digest.
• Rubbing cabbage leaves with your hands, on the other hand, will leave your hands a little pink. For that; reserve the lemon and rub it in your hands as well as your chopping board once you finish. That’ll solve your pink problem.
• It is quite tricky to balance the saltiness when you use vinegar, salt and lemon juice all at the same time. My suggestion is; add these ingredients as you go. Taste and add more if necessary.
Turkish Raw Red Cabbage Salad
½ red cabbage
½ cup red wine vinegar
½ cup virgin olive oil
• Remove outer leaves of the cabbage. Carve out all the hard bits –white, tough bit –and chop what’s left of it finely.
• Put chopped cabbage in a large mixing bowl and sprinkle with vinegar. Knead the cabbage with your hands until it is soft and white bits are no longer white but pink.
• Prepare the salad dressing by mixing lemon juice olive oil and a little bit of salt –remember, there is a reasonable amount of vinegar already in it. So be careful with the salt. Pour the salad dressing over the salad.
• Mix well and serve.