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

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.