A practical, homestyle salad where finely shredded white cabbage, grated carrot, and fresh lemon come together. With its mildly tangy, refreshing flavor that suits any meal, it's a classic Turkish table salad taking only a few minutes to prepare.
Finely shred the white cabbage and rub with a pinch of salt; let rest for 10 minutes, then squeeze lightly by hand to remove excess liquid so the salad doesn't turn watery.
Mix the grated carrot, finely chopped green onion, and parsley with the rested cabbage in a large bowl.
Whisk the olive oil, lemon juice, salt, and black pepper in a small bowl; drizzle over the salad just before serving and mix gently.
Important: After shredding the cabbage, rub it lightly with salt and let it rest for 10 minutes; this draws out its water so the salad doesn't get watery. Note: Add the lemon and salt right before serving — if mixed in too early the cabbage softens and loses its freshness. Contains no allergens.
If you add a pinch of pomegranate molasses to the salad, the color brightens and the sourness becomes more balanced; don't forget to toss it right before bringing it to the table.
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