Lahano Salata Kypriaki (Cypriot Cabbage and Pickle Salad) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
4 cups finely shredded green cabbage |
3 -4 tablespoons fresh lemon juice, divided |
salt |
3 -4 small dill pickles, halved lengthwise and thinly sliced |
3 cooked carrots, halved lengthwise and thinly sliced, divided |
1 bunch arugula, trimmed and finely chopped |
1/2 cup finely chopped flat leaf parsley |
1/2 cup finely chopped cilantro |
3 sprigs watercress |
4 -5 tablespoons extra-virgin olive oil |
1 pinch aleppo pepper (or crushed red pepper flakes) |
parsley sprig (to garnish) |
kalamata olive (to garnish) |
Directions:
1. Combine cabbage, 3 tablespoons lemon juice, and salt in a large bowl.
2. Rub and squeeze the cabbage with your hands until the volume is reduced by half.
3. Remove 2 tablespoons carrots and set aside for garnish.
4. Combine cabbage, pickles, remaining carrots, arugula, parsley, cilantro and watercress in a serving bowl.
5. Drizzle with olive oil.
6. Sprinkle with Aleppo pepper and toss to combine.
7. Adjust seasonings.
8. Garnish with reserved carrots, parsley sprigs, and Kalamata olives.
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