TURKISH CABBAGE SALAD (LAHANA SALATA)
We actually had this during our last trip to Turkey. This recipe is incredibly simple and easy to prepare - exactly as it is intended to be. Olives may be used as a garnish, if desired.
Provided by - Carla -
Categories Gumbo
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the cabbage in half and discard the outer tough leaves and the inner core.
- Cut each half into quarters and wash under cold water.
- Place each quarter on its side and slice very thin slices with a sharp knife.
- Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
- Toss well with enough dressing to suit your taste and serve.
Nutrition Facts : Calories 50.3, Fat 0.2, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 11.7, Fiber 4.6, Sugar 6.3, Protein 2.2
LAHANOSALATA (GREEK CABBAGE SALAD)
Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.
Provided by Diana Moutsopoulos
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 6 g, Fat 9.1 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 25.6 mg, Sugar 2.9 g
YOGURTLU MOR LAHANA SALATASI
Make and share this Yogurtlu Mor Lahana Salatasi recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 21m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Core the cabbage.
- Shred the cabbage and carrot with a grater or in a food processor.
- Transfer to a large bowl and sprinkle the salt all over; stir.
- Set aside the salted cabbage for half an hour. After thirty minutes have passed, rinse and drain. ^^^---I use a salad spinner for this step.
- Sautè the red cabbage and shredded carrots with olive oil in a large pan for about 3 minutes on low-medium heat. Do not over cook!
- Take off heat and cool.
- Once the cabbage and carrots have cooled, transfer the mixture to a platter.
- Combine the garlic-yogurt sauce ingredients and spoon over the cabbage and carrots.
- Heat up olive oil in a small pan and add in the paprika, cayenne and sumac. Infuse the spices for about 1-2 minutes on medium-low heat (be careful not to burn!) then drizzle over the yogurt sauce and around the cabbage and carrots.
- Garnish with dill or parsley and the lemon wedges.
- Servings are estimated.
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