You know, sometimes simple is best.
Instead of making coleslaw, give your cabbage the Turkish treatment and you’ll love it! The crunchy fresh taste as well as the vibrant purple colour make it a memorable salad.
|red cabbage salad with freshly chopped dill|
- Remove the tough outer leaves of the red cabbage. Halve the cabbage and slice thinly on a wooden chopping board.
|…like this …|
- Place the chopped cabbage in a deep bowl and sprinkle the salt and sugar on top. Using your hand, scrunch it all up to soften. Cover with aluminium foil and place in the fridge for 2-3 hours. DOING THIS ENSURES THE GORGEOUS COLOUR.
|the plain chopped cabbage|
- For the sauce: mix the olive oil, dill and vinegar in a small bowl. Pour over the salad, mix and serve.
- NOTE: this salad keeps well in the fridge for up to 2 days even with the dressing. However, make sure you serve at room temperature and not straight out of the fridge.
|and here it is: red cabbage salad with chopped dill!