Finely shredded white cabbage is combined with grated carrot and fresh lemon in this quick, home-style salad. Its lightly tangy, refreshing flavor pairs well with any meal, and it takes only a few minutes to prepare. A classic Turkish table salad.
Finely shred the white cabbage and massage it with a pinch of salt. Leave it to rest for 10 minutes, then gently squeeze out the excess liquid by hand so the salad does not become watery.
In a large bowl, combine the grated carrot, finely chopped scallion and parsley with the rested cabbage.
Whisk the olive oil, lemon juice, salt and black pepper in a small bowl. Just before serving, drizzle the dressing over the salad and toss gently.
Tip: After shredding the cabbage, massage it gently with salt and leave it to rest for 10 minutes so it releases its liquid and the salad does not become watery. Add the lemon juice and salt just before serving; if mixed in earlier, the cabbage may soften and lose its freshness. No allergens are present.
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