Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, January 28, 2006

Red Cabbage Salad

(Mor Lahana Salatasi)

Red Cabbage Salad
1/2 head of red cabbage
1 tbsp salt

50 ml extra virgin olive oil
Juice of half lemon
1 tsp salt

Remove and throw away the white center of the cabbage. Cut it in thin slices (julienne cut) on a wooden board. Put into a large bowl. Sprinkle 1 tbsp salt all over and squeeze the cabbage pieces with your hand. Put aside for at least half an hour. This way the cabbage will soften and won't be bitter.

Rinse, drain and place in a serving dish. Pour the dressing on top and mix well. This salad will taste even better if you let it rest for another half hour.



At 5:18 PM, Anonymous Anonymous said...

At the restaurant where I was introduced to Turkish food, this was served with all the meat dishes I tried, along with carrot salad and white cabbage salad. On my many return visits, I looked forward to the cabbage as much as the lamb and beef!

Thanks for sharing this recipe.


At 5:17 AM, Anonymous Anonymous said...

Im a salad fan but my doc has asked me to stay clear of lemon for a while. Any suggestions for substitutes?

Also, is the quince tava recipe in the cookbook?

At 9:36 PM, Blogger Binnur said...

Hi Ruya,
You can substitute lemon juice with the pomegranate paste or the Grenadine syrup or Sumac. Also you can make some sour juice from sumac kernels by soaking them into the hot water.
No, it isn't in the book. I've posted Quince Tava after publishing my book:)

At 7:31 PM, Anonymous Anonymous said...

very practical and nutritious.I've served to guests as well.thank you! Zeyneb

At 5:02 AM, Anonymous Anonymous said...

Is this the type of red cabbage that is commonly found in kebab shops?

At 11:58 AM, Blogger Binnur said...

Yes, it is:)

At 3:09 PM, Anonymous Anonymous said...

how long can this be kept in fridge?

At 4:31 PM, Blogger Binnur said...

Up to 4-5 days like the other raw vegetables.

At 3:59 PM, Anonymous Anonymous said...

Thankyou so much for this holy grail recipe

At 8:36 AM, Anonymous Anonymous said...

Hey. i guess i made the mistake somewhere because my salad is too salty. Any advice?

At 10:49 AM, Blogger Binnur said...

I think you missed the rinse and drain parts just before dressing the salad:)

At 2:04 PM, Anonymous Anonymous said...

Hello :) just wondered how long this usually keeps for in the fridge once made?

Also in the Turkish resturant I go to theirs is spur with the lemon but also sweet which is lovely! What would you use to do this? As different websites say different things but it's coming from English people experimenting and not authentic.

Many thanks

At 2:35 PM, Blogger Binnur said...


You can keep it in the fridge for up to a week:)

What you had in the Turkish restaurants is probably ‘Pickled Red Cabbage’.

I've already posted it under the 'Compotes&Pickles' section. Here is the link;

At 7:00 AM, Anonymous Anonymous said...

Great recipe.

How long would this lasts in the fridge for?


At 9:46 AM, Blogger Binnur said...

Thank you;) You can keep it in a covered container for 3-4 days.

At 11:28 AM, Blogger Unknown said...

Used this recipe twice now, excellent results. Thanks for the recipe.

At 5:19 AM, Anonymous Anonymous said...

Ok that's cool. Thanks! I've been looking all over for this recipe after I tasted it in Turkish restaurants like this


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