Lahano Salata Kypriaki (Cypriot Cabbage and Pickle Salad)
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.
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INGREDIENTS
Nutrition- 4cups finely shredded green cabbage
- 3 -4
- 3 -4
- 3
- 1
- 1⁄2cup finely chopped flat leaf parsley
- 1⁄2cup finely chopped cilantro
- 3sprigs watercress
- 4 -5tablespoons extra-virgin olive oil
- 1
-
-
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DIRECTIONS
- Combine cabbage, 3 tablespoons lemon juice, and salt in a large bowl.
- Rub and squeeze the cabbage with your hands until the volume is reduced by half.
- Remove 2 tablespoons carrots and set aside for garnish.
- Combine cabbage, pickles, remaining carrots, arugula, parsley, cilantro and watercress in a serving bowl.
- Drizzle with olive oil.
- Sprinkle with Aleppo pepper and toss to combine.
- Adjust seasonings.
- Garnish with reserved carrots, parsley sprigs, and Kalamata olives.
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