Cypriot Cabbage & Pickle Salad

15m
Prep Time
0m
Cook Time
15m
Ready In


"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

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


No special items needed.

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