Balkan cabbage salad is a tangy, refreshing meze made by tossing thinly sliced green cabbage with red pepper mash, vinegar, and olive oil. Massaging the cabbage with salt releases some of its liquid, helping the salad stay crisp without becoming watery. It can be added to a sandwich for a lunchbox or served with cheese at breakfast.
Massage the thinly sliced cabbage with salt and let it rest for 15 minutes. Squeeze it by hand to remove some of the liquid.
Roast the red bell peppers over an open flame for 10 minutes, until the skins are charred. Peel and mash them.
Mix the garlic and mashed peppers thoroughly with the vinegar, olive oil, and cabbage.
If you mix the cabbage directly with the dressing without massaging it with salt, it will release its liquid quickly. Do not skip the massaging step.
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