Turkish Red Cabbage Slaw
The first time I ever had this salad was at a Turkish restaurant in Frisco Texas. I loved it and I could not beleive how simple it was. I added carrots just for a pop of color!
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Ingredients
- 1/4 Head Red Cabbage
- 1 Carrot
- 3-4 Sliced of preserved lemons See notes
- 6-8 Mint leaves
- 1/4 TSP Himalayn salt Optional
- 1 TBSP Lemon juice
Instructions
- Cut a quarter wedge of cabbage then finely shave the cabbage. Cut across the cut cabbage several times to make smaller bites.
- Peel the carrot and use a shredder to shred the carrot or you can use the large side of your grater.
- Wash and chop the mint.
- Rinse the preserved lemons and chop them fine. If you do not have preserved lemons you can use fresh lemon or orange. The preserved lemons are quite salty so you may not want any added salt.
- Toss all together and serve.
Notes
This is a Snap Pea Sheep recipe.
Preserved lemons are simply lemons preserved in salt and water. It completely changes the texture and flavor of them. I make my own with slices of organic meyer lemons layered with Himalayan salt in a wide mason jar until I reach the top. I then fill nearly to the top with filtered water and top with a final layer of salt. Refrigerate and in two weeks you can start using the lemons. Rinse them before adding to any recipe to get rid of all that salt. They last 6 months in the refrigerator and add quite a punch to salads and Moroccan dishes.
This is such a versatile salad! Sometimes I add parsley as well as mint. Sometimes I use green or savoy cabbage instead of red, or use daikon radish or raw zucchini instead of carrot. I've made preserved Clementine oranges as well and used them instead of lemons.
Enjoy!
