This Turkish Red Cabbage Salad is a quick, easy, delicious side, just like you'll find at your local kebab shop! Packed with flavour, it tastes amazing and only requires four simple ingredients. Plus, if you have it on hand, za'atar adds a fragrant and savoury touch that takes the salad to the next level.
Can't get enough of the vibrantly hued lip-smacking salad you get at a local takeaway kebab shop? Don't worry; we will show you step-by-step how to make your own Turkish Kebab Salad, it makes an easy yet delicious side to add to your next meal.
This Turkish salad with red cabbage is a great option for a quick and easy side that won't break the bank! The ingredients are basic, affordable, and easily obtainable. Plus, a little bit goes a long way - making it perfect for entertaining. It's no fuss, no frills, just cabbage, oil, and vinegar, and you're good to go!
🤫 The Secret to the Best Kebab Shop Salad
There are three key steps to getting that delectable flavour and texture:
Slice Thinly: Slice the cabbage very thinly, if the slices are too thick, they'll be hard to chew, and the bitter taste will be much stronger, even overpowering.
Massage: Massage the cabbage with salt after it has been washed. This will soften it and draw out some of its bitterness.
Marinate: Give it time to marinate in a simple mixture of olive oil, lemon juice or wine vinegar.
How to Make It (Step-by-Step)
I make this red cabbage salad recipe one of two ways, I will either quickly throw it together and let the dressing works its magic overnight in the fridge. I use red wine vinegar in this version.
Or I will massage the cabbage first, let it marinate for 30 minutes and eat it on the day. I use lemon juice in this version.
The First Sep - Shred and Wash the Cabbage.
STRIP PARSLEY LEAVES FROM STEMS
ROUGHLY CHOP PARSLEY
CUT RED CABBAGE IN HALF
REMOVE THE HARD CORE
SHRED IN FOOD PROCESSOR
USING A MANDOLINE OR V-SLICER
USING A SHARP KNIFE
WASH IN A COLANDER
The Overnight Method
PLACE EVERYTHING IN A BOWL
MIX WELL TO COMBINE
ARRANGE IN A SALAD BOWL
ADD AN OPTIONAL SPRINKLE OF ZA'ATAR
The Eat It Now Method
MASSAGE TO SOFTEN
ADD PARSLEY AND LEMON JUICE
MIX WELL TO COMBINE
ARRANGE IN A SALAD BOWL
🍽 Serving Suggestions
This Turkish salad with red cabbage is the perfect way to add flavour and colour to your plate.
If you're looking for a delicious side salad to pair with your kebabs, kofta, or just about any kind of barbecue, then this salad is perfect! It's a great winter salad that goes wonderfully with roasted meats and stews.
For a vegan/vegetarian option, try it with some falafel or with some veggie burgers.
🤔 Did You Know? That the colour of red cabbage is determined by the acidity of the soil it grew in - a more acidic environment will make it look reddish, while a neutral soil will give it a more purple hue. Even after cooking, it can still react to the acidity, so don't forget to add a bit of lemon juice or vinegar to make sure you've got a vibrant colour.
Tips and Questions
- 4 cups shredded red cabbage (tightly packed, approximately 370 grams, 13 ounces
- ⅓ cup parsley, chopped (approximately 20 grams, 0.7 ounces)
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar (or freshly squeezed lemon juice)
- 1 tablespoon za'atar (to garnish - optional)
- Start by washing your parsley thoroughly and drying it off, then stripping off the leaves from the stems and roughly chopping it.
- Next, remove any loose outer leaves from the cabbage and cut out the core. Now you've got a few options: slice it thinly by hand and use a large sharp knife; use a mandolin for easy, even shredding and use the guard to protect your fingers; or, if you've got a food processor, cut the cabbage into chunks and shred it using the slicing blade.
- Finally, place the shredded red cabbage in a colander, rinse it under cold water and drain it well.
- Place everything in a large mixing bowl, season and toss well, cover and pop it in the fridge to marinate overnight.
- On the day, take it out of the fridge, drain off any liquid, give it a quick toss, arrange it in a salad bowl and serve.
- I like to add a sprinkle of za'atar for some aroma and crunch.
- Add a sprinkle of salt to shredded cabbage and massage it for a few minutes to soften the texture. No need to rinse the salt, as it will season the salad.
- Then add parsley, lemon juice and olive oil to the bowl, mix, and let it stand for at least 30 minutes. Drain off any liquid, and give it a quick toss.
- Then arrange the salad in a bowl and, for an exotic touch, sprinkle on some za'atar.