Lahano Salata Kypriaki (Cypriot Cabbage and Pickle Salad)
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“From Cyprus. Adapted from The Food of the Greek Islands. Posted for ZWT6. Salad may be prepared through step 2, covered and refrigerated 3-4 hours before continuing with recipe.”
Lahano Salata Kypriaki (Cypriot Cabbage and Pickle Salad)
0 recipe photos
READY IN:15mins |
SERVES:4-6 |
UNITS:US |
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Ingredients Nutrition
- 4 cups finely shredded green cabbage
- 3 -4 tablespoons fresh lemon juice, divided
- salt
- 3 -4 small dill pickles, halved lengthwise and thinly sliced
- 3 cooked carrots, halved lengthwise and thinly sliced, divided
- 1 bunch arugula, trimmed and finely chopped
- 1⁄2 cup finely chopped flat leaf parsley
- 1⁄2 cup finely chopped cilantro
- 3 sprigs watercress
- 4 -5 tablespoons extra-virgin olive oil
- 1 pinch aleppo pepper (or crushed red pepper flakes)
- parsley sprig (to garnish)
- kalamata olive (to garnish)
Directions
- Combine cabbage, 3 tablespoons lemon juice, and salt in a large bowl.
- Rub and squeeze the cabbage with your hands until the volume is reduced by half.
- Remove 2 tablespoons carrots and set aside for garnish.
- Combine cabbage, pickles, remaining carrots, arugula, parsley, cilantro and watercress in a serving bowl.
- Drizzle with olive oil.
- Sprinkle with Aleppo pepper and toss to combine.
- Adjust seasonings.
- Garnish with reserved carrots, parsley sprigs, and Kalamata olives.
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Lahano Salata Kypriaki (Cypriot Cabbage and Pickle Salad)