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Turkish Red Cabbage Salad Recipe

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4.1 from 21 reviews

This Turkish Red Cabbage Salad offers a vibrant and refreshing blend of shredded red cabbage, carrots, and fresh herbs, tossed in a tangy dressing of olive oil, red wine vinegar, lemon juice, pomegranate molasses, and aromatic spices like sumac and Aleppo pepper. Ready in just 15 minutes, it’s a colorful, healthy side dish that captures the bright, zesty flavors of Turkish cuisine.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Salad Ingredients

  • 4 cups heaping red cabbage, shredded
  • 1-2 carrots, shredded or cut into matchsticks
  • ¼ cup parsley, chopped
  • 2 tablespoons fresh mint, chopped

Dressing Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1-2 tablespoons pomegranate molasses
  • ½ teaspoon kosher salt
  • 1 teaspoon ground sumac
  • 1 teaspoon Aleppo pepper

Instructions

  1. Prepare the Dressing: In a mason jar or small blender, combine olive oil, red wine vinegar, lemon juice, 1 tablespoon of pomegranate molasses, kosher salt, ground sumac, and Aleppo pepper. Secure the lid tightly and shake vigorously to blend the ingredients well. Alternatively, blend the dressing for a smooth mixture. Taste the dressing and add more pomegranate molasses if you prefer a sweeter tang.
  2. Assemble the Salad: Place the shredded red cabbage, carrots, chopped mint, and parsley in a large bowl. Pour the prepared dressing over the vegetables and toss thoroughly to ensure everything is coated evenly. Let the salad rest for 5-7 minutes so the cabbage can absorb the flavors of the dressing.
  3. Serve the Salad: Before serving, taste the salad and add a pinch of salt if needed to enhance the flavors. Serve fresh as a vibrant side dish that pairs well with various Turkish or Mediterranean meals.

Notes

  • Fresh mint adds a refreshing brightness; if unavailable, substitute with fresh cilantro or omit.
  • Adjust pomegranate molasses according to your preference for sweetness and tang.
  • This salad is best served fresh but can be refrigerated for up to 1 day.
  • For a spicier kick, increase Aleppo pepper slightly or add a pinch of chili flakes.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Turkish
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/turkish-red-cabbage-salad-recipe/