Ingredients
- 14 ounces green cabbage (4 cups, finely shredded)
- 3 to 4 tablespoons fresh lemon juice, divided
- Salt
- 3 to 4 small dill pickles (small pickles, halved lengthwise and thinly sliced)
- 3 whole (9 ounces) carrots (cooked, halved lengthwise and thinly sliced, divided
- Arugula (1 bunch, trimmed and finely chopped)
- 1/2 cup finely chopped flat leaf parsley
- 1/2 cup finely chopped cilantro
- 3 sprigs watercress
- 4 to 5 tablespoons olive oil (extra-virgin)
- Pepper, 1 pinch (Aleppo pepper, or crushed red pepper flakes)
- Parsley sprigs (to garnish)
- Kalamata olives (to garnish)
How to Make
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Step 1: Combine cabbage, 3 tablespoons lemon juice, and salt in a large bowl.
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Step 2: Rub and squeeze the cabbage with your hands until the volume is reduced by half.
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Step 3: Remove 2 tablespoons carrots and set aside for garnish.
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Step 4: Combine cabbage, pickles, remaining carrots, arugula, parsley, cilantro and watercress in a serving bowl.
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Step 5: Drizzle with olive oil.
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Step 6: Sprinkle with Aleppo pepper and toss to combine.
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Step 7: Adjust seasonings.
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Step 8: Garnish with reserved carrots, parsley sprigs, and Kalamata olives.
We hope you enjoy this recipe!
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