Turkish Red Cabbage Salad

This is a must if you're barbecuing some Turkish Kebabs...

It's so simple, and goes so well along with a few other sides, that it would be a crime *not* to make it the next time you're having a barbecue (regardless of what you're cooking!).

It's something I became familiar with as a side dish in Turkey, and from a Turkish restaurant I frequent from time to time who make exceptionally delicious kebabs; and it has now become synonymous (along with a few other side dishes) with eating good kebabs.

Serves 4 as a small side dish, 28 calories per serving. Easily doubled (or quadrupled, of course!) for a crowd.

If you fancy putting together a nice Turkish feast, with a shopping list and preparation plan, then have a look here!
[Calories in square brackets]


Ingredients

• 1/4 red cabbage, white core cut off (approximately 225g) [61]
• 1/2 tbsp fine sea salt
• Juice of 1/2 a lemon (1.5 tbsp) [6]
• 1 tsp extra virgin olive oil [45]

Method
Finely shred the cabbage, as you would for coleslaw. Put in a colander (or sieve) over the sink, or something to collect the juices (remember they will be purple and might stain things!), shake the salt over them, and toss/stir together. Leave for 30 to 45 minutes, then knead briefly, gently squeezing out any excess liquid.

Rinse off the salt and drain, then toss in the lemon juice and olive oil, mixing thoroughly. This is good if made an hour or more in advance to allow the flavours to mingle, and can be made the day before. Lasts for several days in the fridge.