Cypriot Cabbage & Pickle Salad
Recipe: #18867
May 06, 2015
Categories: Salads, Vegetable Salad, Vegetables, Cabbage, Carrot, Greek, Summer, Gluten-Free, Low Cholesterol, No Eggs, Vegan, Vegetarian, Herbs more
"From Cyprus. Adapted from The Food of the Greek Islands. Salad may be prepared through step 2, covered and refrigerated 3-4 hours before continuing with recipe"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (259.4 g)
- Calories 182.3
- Total Fat - 13.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 321.3 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 5.2 g
- Sugars - 7 g
- Protein - 2.8 g
- Calcium - 100.4 mg
- Iron - 1.2 mg
- Vitamin C - 46.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine cabbage, 3 tablespoons lemon juice, and salt in a large bowl.
Step 2
Rub and squeeze the cabbage with your hands until the volume is reduced by half.
Step 3
Remove 2 tablespoons carrots and set aside for garnish.
Step 4
Combine cabbage, pickles, remaining carrots, arugula, parsley, cilantro and watercress in a serving bowl.
Step 5
Drizzle with olive oil.
Step 6
Sprinkle with Aleppo pepper and toss to combine.
Step 7
Adjust seasonings.
Step 8
Garnish with reserved carrots, parsley sprigs, and Kalamata olives.
Tips & Variations
No special items needed.
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