Kebab Shop Salad (Turkish Red Cabbage Recipe)
Learn how to make delicious Kebab Shop Red Cabbage at home with this simple Turkish salad recipe, using only 4 ingredients!
Servings: 6 -8 servings
Calories: 161kcal
Ingredients
- 1 head red cabbage finely sliced
- 2 medium lemons juice of
- 5 tablespoon olive oil
- 2 teaspoon sea salt
- 1 teaspoon sugar optional - if needed
Instructions
Prepare Cabbage
- First, slice your red cabbage into thin strips (see the blog post above for a quick tutorial on how to do this)
- Place the shredded cabbage in a colander and wash thoroughly. Shake well to drain and pat dry with a kitchen towel.
Mix With Marinade
- Tip the cabbage into a large bowl, then add the olive oil, salt and lemon juice.
- Stir or mix with your hands until all the cabbage is fully coated in the mixture.
Leave To Marinate
- Cover the bowl with plastic wrap or a lid and let it sit in the refrigerator for at least an hour or ideally overnight. The longer the cabbage sits in the pickling liquid, the more flavourful and tender it will become.
Add Sugar If Necessary
- Taste the cabbage after 30 minutes and if its too tart for your liking, sprinkle in a teaspoon of sugar and mix through. Taste again and add more if necessary.
- Once the cabbage has pickled to your liking, it's ready to be enjoyed! Serve it with your favourite kebab and salad.
Notes
How Long Should I Leave The Red Cabbage in The Fridge To Pickle?
Leave the cabbage to marinate in the pickling mixture for at least an hour, but the longer you can leave it the better!
Ideally make the cabbage up the day before and leave overnight in the fridge. This will give it enough time for the flavours to really seep into the cabbage and give you that tender, yet still crunchy texture that we all know and love.
Taste the cabbage after 30 minutes and if its too tart for your liking, sprinkle in a teaspoon of sugar and mix through. Taste again and add more if necessary.
Leftovers & How To Store
If you have leftovers they will keep in the fridge in an airtight container for around 3-4 days. Any longer than this, although the cabbage will be ok to eat, the texture of the cabbage will be a lot softer and you will find it may start to go soggy.
Serving Suggestion
Make my Air Fryer Chicken Shish Kebab and then load up a pitta bread with the red cabbage, shredded iceberg lettuce, cucumber, tomato, sliced raw onion and wedge of lemon.
Add some chilli sauce for extra authenticity.
Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 825mg | Potassium: 390mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1568IU | Vitamin C: 99mg | Calcium: 73mg | Iron: 1mg