Lahano Salata Kypriaki (Cypriot Cabbage and Pickle Salad)

Submitted by Chocolatl

"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
• Ingredients: 13
• Serves: 4-6

ingredients

• 4 cups finely shredded green cabbage
• 3 -4 tablespoons fresh lemon juice, divided
• salt
• 3 -4 small dill pickles, halved lengthwise and thinly sliced
• 3 cooked carrots, halved lengthwise and thinly sliced, divided
• 1 bunch arugula, trimmed and finely chopped
• 1⁄2 cup finely chopped flat leaf parsley
• 1⁄2 cup finely chopped cilantro
• 3 sprigs watercress
• 4 -5 tablespoons extra-virgin olive oil
• 1 pinch aleppo pepper (or crushed red pepper flakes)
• parsley sprig (to garnish)
• kalamata olive (to garnish)

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.