Turkish Red Cabbage Salad a.k.a. Kebab Shop Salad

3 from 3 votes

This Turkish Red Cabbage Salad is bursting with delightful flavours and is super easy to make with just 4 simple ingredients and aromatic za'atar.

Prep Time10

Cook Time0

Standing Time30

Total Time10

Course: Salad

Cuisine: Turkish

Keyword: parsley, red cabbage, red wine vinegar, simple

Difficulty: Easy

Diet: dairy free, Gluten free, Keto, Low Carb, Paleo, Vegan, Vegetarian,, Whole30

Servings: as a side

Calories: 127kcal

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.