I think everyone who rested there tried this Turkish red cabbage salad? Although... Maybe not. When there is a lot of tasty things around, then the cabbage is not drawn - you can eat cabbage at home!
However, such a dismissive attitude is in vain, in vain. Cabbage salads are generally a delicious thing, but this one... It has a very interesting dressing, besides, it is prepared for one or two. In addition, it goes very well as a side dish with any meat dish.
Yes, and useful, zar-r-aza. By the way, there are many options for it. I suspect that each mistress has his own there. I like the simplest one.
Remember the classic "Soviet" white cabbage salad? So, kırmızı lahana in one of its variations is very similar to it
We take:
- Half a small fork of red cabbage
- A couple of carrots
- Juice from half a lemon
- Salt - a level teaspoon
- Five to six tablespoons of olive oil
- Three or four spoons of pomegranate sauce - better, of course, Turkish - Nar, but natural narsharab will do very well.
How do we cook
Cut the cabbage into very thin strips, sprinkle with salt, knead and leave for a couple of hours. Some people advise scalding it with boiling water, since red cabbage is always harder than white, but I think this completely kills the taste.
Therefore, it makes sense to chop it just thinner.
We grate or chop the carrots - in general, here as you like.
Mix with cabbage.
We make a dressing - from oil, lemon juice, pomegranate sauce. Pour over the salad, mix thoroughly and let it stand for a couple of hours - it will be tastier this way.
Bon Appetit!