The new way preparing recipe Turkish Red Cabbage Salad with 15 ingredients and 6 stages of easy cooking, which is bouncy delicious.
Without fail cooking ultimate Turkish Red Cabbage Salad easy, tasty, practical.
How are you every body, at this time you get make recipe Turkish Red Cabbage Salad with 15 ingredients and 6 steps. Below this is how to cook, please read carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 6 stages of easy cooking Turkish Red Cabbage Salad.
Ingredients for Turkish Red Cabbage Salad
Needed : For the salad:.
Prepare 1/2 : small red cabbage, cored and very finely sliced.
Prepare 1 : large tomato, chopped into small cubes.
Prepare 1/4 : cucumber, a couple of strips shaved with a veg peeler, then quartered lengthways and thinly sliced.
Needed 1 : small carrot, coarsley grated.
Prepare 1 : small red onion, peeled, halved and finely sliced.
Needed 1 : small bunch parsley, half finely chopped and the other half roughly chopped.
Needed : For the dressing:.
Prepare 2 tbsp : olive oil.
Needed 2-3 tbsp : red wine vinegar (add 2, then taste to see if it needs a little more.
Prepare : Juice of 1 lemon.
Prepare 1 tbsp : pomegranate molasses.
Needed 1 tsp : dried mint.
Prepare : Good pinch of salt.
Needed 1 : heaped tsp sumac.
If all composition Turkish Red Cabbage Salad it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Stages Cooking Turkish Red Cabbage Salad
In a small jug, stir all the dressing ingredients together (except for the sumac) and leave to one side..
In a large bowl or plate, pile up the sliced red cabbage and using your hands, mix in some of the finely chopped parsley..
In a separate bowl, gently mix together the carrot, tomatoes, onion and cucumber. Then add this to the top of the red cabbage pile..
Pour over the dressing (mainly around the red cabbage) and a little over the top. Refrigerate for an hour before serving..
To serve, sprinkle the salad with the sumac and the roughly chopped parsley..
Add some additional cucumber slices and lemon quarters for decoration (optional)..
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