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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.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cabbage, 3 tablespoons lemon juice, and salt in a large bowl.
  2. Rub and squeeze the cabbage with your hands until the volume is reduced by half.
  3. Remove 2 tablespoons carrots and set aside for garnish.
  4. Combine cabbage, pickles, remaining carrots, arugula, parsley, cilantro and watercress in a serving bowl.
  5. Drizzle with olive oil.
  6. Sprinkle with Aleppo pepper and toss to combine.
  7. Adjust seasonings.
  8. Garnish with reserved carrots, parsley sprigs, and Kalamata olives.

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