Red Cabbage and Carrot Slaw
Red Cabbage and Carrot Slaw is crunchy, flavorful; healthy. If you are eating Kofta, Shawarma or any type of meat, then you need to have this side-dish.
Servings: 4 servings
Ingredients
Brining the Red Cabbage only!
- 3 Tbsp Salt - to brine the red cabbage
Salad
- 500 gram Red Cabbage – thinly sliced
- 1 cup Carrot – grated
- ½ Red onion – very thinly sliced.
- 1 cup Fresh Parsley – roughly chopped
Dressing
- 2 Tbsp Apple cider vinegar
- 2 Tbsp Extra virgin olive oil
- 1 tsp honey
- Pinch salt – to taste
- ½ tsp white pepper
Instructions
- Brine the Cabbage: First, we will “dehydrate” the cabbage by brining it. Thinly slice the cabbage and place them in a bowl. Add salt in layers and toss it around to ensure all the sliced cabbages are coated with salt. Let it rest for 2 hours.
- Drain the water: After 2 hours, drain the extracted water and rinse cabbages in water. Gently squeeze the cabbage and place them in a bowl. Make sure to taste the saltiness level. If it is too salty, do not panic, you can leave the cabbages in a bowl of water for 5 minutes, drain the water and gently squeeze the cabbage again.
- Make the Vinaigrette: Prepare a separate bowl for the dressing. Add vinegar, olive oil, honey, pepper and salt if necessary. Make sure to taste the cabbage before adding more salt. Add the cabbage, carrot and onion and parsley. Toss to coat the dressing on all the ingredients. Serve immediately.