SIMPLE RED CABBAGE SALAD
Delicious Turkish style red cabbage salad that's perfect with kebabs, stews and meat.
Provided by Vidar Bergum
Categories Vegan
Number Of Ingredients 5
Steps:
- Add 2 tsp salt to the cabbage and massage well until beginning to soften, a few minutes. Set aside for 30 minutes, or longer if you can.
- Rinse, drain and dry the cabbage. Add the vinegar and olive oil and mix well. Add salt and pepper to taste. Finally, add the parsley. Serve immediately.
TURKISH CABBAGE SALAD (LAHANA SALATA)
We actually had this during our last trip to Turkey. This recipe is incredibly simple and easy to prepare - exactly as it is intended to be. Olives may be used as a garnish, if desired.
Provided by - Carla -
Categories Gumbo
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the cabbage in half and discard the outer tough leaves and the inner core.
- Cut each half into quarters and wash under cold water.
- Place each quarter on its side and slice very thin slices with a sharp knife.
- Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
- Toss well with enough dressing to suit your taste and serve.
Nutrition Facts : Calories 50.3, Fat 0.2, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 11.7, Fiber 4.6, Sugar 6.3, Protein 2.2
SPICY CABBAGE SALAD WITH TURKEY AND PEANUTS
After a heavy meal, we look for recipes that double as a palate cleanser, with spice, zing, and freshness. With some vegetables that, you know, still have some crunch.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving leftovers turkey Peanut Cabbage Salad Anchovy Celery Green Onion/Scallion Cilantro
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss cabbage and 1/2 tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.
- Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil. Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.
- Serve salad topped with peanuts and sesame seeds.
- Do Ahead
- Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.
TURKEY CABBAGE SALAD
Several years ago I took a Chinese cooking class in Phoenix. We prepared favorite local restaurant dishes. This was one of the ones most requested, and it's simple to make.
Provided by Galley Wench
Categories Asian
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dresssing: Mix together salt, pepper, sugar, sald oil, soy sauce, rice vinegar and sesame seeds.
- In large bowl mix turkey, cabbage, celery and onions.
- Pour marinade over mixture (optional: refrigerate for 1-2 hours).
- Toss with chowmein noodles immediately before serving.
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Servings 4Total Time 45 minsCategory Meat & Poultry Recipes, Turkey, Turkey Breast
- In a food processor, combine the 2 cups of cilantro with the lettuce, jalapeño, 1 tablespoon of the lemon juice, the garlic, coriander and cumin and pulse until finely chopped. With the machine on, gradually add 1/4 cup of the olive oil and puree until smooth. Scrape the zhug into a small bowl and season with salt.
- In a medium bowl, toss the cabbage with the cucumber, celery, the remaining 1 tablespoon of lemon juice, 2 tablespoons of the olive oil, the 1 tablespoon of parsley and 1/2 tablespoon of dill. Season with salt.
- In a small bowl, whisk the shwarma seasoning with the remaining 1/4 cup plus 2 tablespoons of olive oil.
- Spread 1/4 cup of the hummus on each lavash half. Top with the turkey, some of the zhug, the cabbage salad and, if desired, pickles. Drizzle with some of the shwarma oil and garnish with cilantro, parsley and dill. Roll up the sandwiches and serve with the remaining zhug and shwarma oil.
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From bonappetit.com
4.5/5 (3)Estimated Reading Time 50 secsServings 4
- Toss cabbage and ½ tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.
- Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil. Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.
BEST MEDITERRANEAN CABBAGE SALAD RECIPE-TIMEA'S KITCHEN
From timeaskitchen.com
5/5 (1)Total Time 30 minsCategory SaladCalories 106 per serving
- Start with the red radishes and the carrots that you will grate on the large grater. Continue with the cucumber, which I peeled, but if you want you can leave it like this, after which I also grate it on the large grater. Add the apples that I also put on the large grater without peeling them and the spring onion cut into 2-2.5 cm (1 inch) pieces.
- I left the cabbage at the end, which after cutting it in two I will slice it thinly with a knife. Add sliced cabbage over the other ingredients, season with sea salt and mix the ingredients well so that the salt reaches everywhere. Let the ingredients sit for about 5-10 minutes, during which time the salt will soften them a little and will extract the water from them.
- Take a quantity of salad that I will squeeze and put in another bowl. Season with chopped dill, white wine vinegar, freshly ground pepper, sugar and about two and a half tablespoons of extra virgin olive oil. Mix again with a wooden spoon, taste if you want to season with something, according to your tastes, and ready
- Put the salad in a serving bowl and place it in the middle of the table, from where each will be served on a plate with steaks.
SPICY CABBAGE SALAD RECIPE | TASTING TABLE
From tastingtable.com
5/5 (34)Category Side Dish, Vegetable Main, VegetableCuisine Thai, VietnameseTotal Time 40 mins
- Make the dressing: In a small saucepan, heat the vegetable oil over medium heat. Add the garlic, chiles, galangal and onion, and cook until softened, 3 to 4 minutes. Add the fish sauce, sugar, shrimp paste, chile flakes, Sriracha and tamarind paste. Cook, stirring often, until caramelized and fragrant, 4 to 5 minutes.
- Remove from the heat and stir in the coconut milk and lime juice. Transfer to a blender and purée until smooth, then set aside to cool.
- Make the salad: In a large bowl, toss all the salad ingredients together, leaving out the garnishes. Check for seasoning, then transfer to a serving bowl or platter. Garnish with the sunflower seeds and fried garlic, then serve.
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