Turkish Cabbage Salad Lahana Salata Recipes

TURKISH CABBAGE SALAD (LAHANA SALATA)

Turkish Cabbage Salad (Lahana Salata) image

We actually had this during our last trip to Turkey. This recipe is incredibly simple and easy to prepare - exactly as it is intended to be. Olives may be used as a garnish, if desired.

Provided by - Carla -

Categories Gumbo

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 head cabbage
3 carrots, shredded
olive oil
vinegar or lemon juice
salt
pepper

Steps:

Cut the cabbage in half and discard the outer tough leaves and the inner core.
Cut each half into quarters and wash under cold water.
Place each quarter on its side and slice very thin slices with a sharp knife.
Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
Toss well with enough dressing to suit your taste and serve.

Nutrition Facts : Calories 50.3, Fat 0.2, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 11.7, Fiber 4.6, Sugar 6.3, Protein 2.2

LAHANOSALATA (GREEK CABBAGE SALAD)

Lahanosalata (Greek Cabbage Salad) image

Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.

Provided by Diana Moutsopoulos

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

4 cups shredded white cabbage
1 cup finely shredded carrot
4 tablespoons olive oil
3 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Steps:

Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 6 g, Fat 9.1 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 25.6 mg, Sugar 2.9 g

YOGURTLU MOR LAHANA SALATASI

Yogurtlu Mor Lahana Salatasi image

Make and share this Yogurtlu Mor Lahana Salatasi recipe from Food.com.

Provided by COOKGIRl

Categories Vegetable

Time 21m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head red cabbage
1 small carrot, shredded (added for color)
1 tablespoon salt
4 -5 tablespoons extra virgin olive oil
1/2 cup plain yogurt
1 -2 garlic clove, minced
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
1/4 teaspoon paprika, to taste (try Spanish smoked paprika for fun!)
1/4 teaspoon cayenne pepper, to taste
1/4 teaspoon sumac, to taste
fresh dill or fresh parsley
lemon wedge

Steps:

Core the cabbage.
Shred the cabbage and carrot with a grater or in a food processor.
Transfer to a large bowl and sprinkle the salt all over; stir.
Set aside the salted cabbage for half an hour. After thirty minutes have passed, rinse and drain. ^^^---I use a salad spinner for this step.
Sautè the red cabbage and shredded carrots with olive oil in a large pan for about 3 minutes on low-medium heat. Do not over cook!
Take off heat and cool.
Once the cabbage and carrots have cooled, transfer the mixture to a platter.
Combine the garlic-yogurt sauce ingredients and spoon over the cabbage and carrots.
Heat up olive oil in a small pan and add in the paprika, cayenne and sumac. Infuse the spices for about 1-2 minutes on medium-low heat (be careful not to burn!) then drizzle over the yogurt sauce and around the cabbage and carrots.
Garnish with dill or parsley and the lemon wedges.
Servings are estimated.

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