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Kebab Shop Salad
Fresh, vibrant and irresistable, this salad of marinated red cabbage combined with tomatoes, lettuce and cucumber is the perfect accompaniment to homemade kebabs, barbecues and Mediterranean spreads.
Servings: 4 people
Ingredients
- ¼ red cabbage
- ¼ tsp salt
- 1 tbsp olive oil
- ½ tbsp white wine vinegar
- 1 tbsp lemon juice - a good squeeze from half a lemon
- ¼ iceberg lettuce
- ¼ cucumber
- 2 large tomatoes
To serve
- lemon wedges
Instructions
- Cut the red cabbage into a wedge and slice as thinly as you can with a good, sharp, heavy knife. Alternatively, you can use a mandolin or a food processor.¼ red cabbage
- Stand a sieve over a bowl. Put the cabbage in the sieve and sprinkle with salt. Mix with your hands, and then leave to stand for at least half an hour and up to two hours.¼ tsp salt
- Squeeze the cabbage with kitchen paper to remove any excess liquid. Rinse the salt and liquid from the bowl, ready to use for the dressing.
- Put the vinegar, olive oil and lemon juice in the bowl and mix. Mix in the cabbage. Cover and allow to stand for an hour, so that the cabbage absorbs the dressing.1 tbsp olive oil, ½ tbsp white wine vinegar, 1 tbsp lemon juice
- When ready to serve, finely shred the lettuce, and slice the cucumber and tomato.¼ iceberg lettuce, ¼ cucumber, 2 large tomatoes
- Arrange all the vegetables on a platter with the lemon wedges to serve.lemon wedges
Notes
Hints and Tips
- Store leftover shredded red cabbage in an airtight container in the fridge for up to 48 hours. Drain any excessive juice off before serving.
- A little red cabbage goes a long way once it is shredded. A quarter cabbage does the two of us as a side salad, or slaw for several meals. Cover the rest of your cabbage with some clingfilm and keep in the salad drawer of the fridge until you are ready to use it. It is good for a couple of weeks.
- For best results, slice the cabbage as thinly as you can. If your knife skills aren't that great, then use a mandolin or food processor. I've got an amazing electric salad/cheese grater, which grates and slices and makes salad preparation a breeze.
- Don't be afraid to really squeeze the red cabbage. You want to remove as much of the water and salt as you can, so the cabbage absorbs the dressing. This will also tenderise it.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.