Turkish Cabbage Salad
(Beyaz Lahana Salatasi)
1/4 head of white cabbage
2 small carrots, peeled, grated
50 ml extra virgin olive oil
1/2 lemon juice
1 tbsp, and 1 tsp salt
Remove and throw away the white center of the cabbage. Cut the cabbage in thin slices (julienne cut) on a wooden board. Place into a large sieve. Sprinkle 1 tbsp salt all over and squeeze the cabbage pieces with your hands.
Wash, drain and place on a service plate with the carrots. Pour the sauce all over and toss.
- Mushroom Soup, Sultan's Pleasure, Swiss Chard Log Borek and Sekerpare.