Name: Fresh and Pickled Cabbage Salad with Herbs
Yield: Serves 4 to 6
Ingredients: ½ cup (30 g) finely chopped fresh cilantro; ¼ cup (15 g) finely chopped fresh flat-leaf parsley; ¼ cup (60 ml) good, fruity olive oil; 1 to 2 tablespoons toasted Bread Crumbs with Olives or Capers (optional); 2 cups (300 g) Pink Fermented Cabbage; ½ cup (30 g) chopped fresh mint leaves; Salt; 1 clove garlic, minced (optional); 3 to 4 tablespoons freshly squeezed lemon juice, to taste; 1 large carrot, peeled and coarsely grated or julienned with a mandoline; 5 cups (350 g) finely shredded green cabbage (about ½ medium-small cabbage); pinch of Maraş pepper or crushed red pepper flakes; 2 scallions, white and most of the green parts, thinly sliced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

This is a winter salad that I simply can’t stop eating. It is inspired by Lebanese and Cypriot cabbage salads, but I substitute my attractive Pink Fermented Cabbage for pickled cucumbers or other common vegetables. Add more or less lemon depending on the sourness of your fermented cabbage—I enjoy mine before it gets too sour. The toasted bread crumbs with olives add another layer of flavor and a delicious crunch to my favorite winter salad.