Monday, 17 September 2007

Turkish Red Cabbage & Carrot Salad

I adapted this recipe from here, and it's been a favourite ever since. I love the colours, and the crunchy texture and sweet-sour flavours are terrific.

Sumac can be found at middle-eastern groceries. It is in fact a relative of the sumac that grows all over Ontario. Keep your sumac well-sealed in the freezer, as it loses its' flavour quickly otherwise. If you can't find sumac, add a little more lemon juice and a 1/4 teaspoon or so of lemon zest.

4 to 6 servings
1 hour - 20 minutes prep time

Turkish Red Cabbage and Carrot Salad3 cups shredded red cabbage
2 medium-large carrots, grated (about 3 cups)
1/4 cup raisins (or dried cranberries)
1/4 cup mined parsley or chives
1 tablespoon minced fresh dill
OR 1 teaspoon dried dillweed
1 teaspoon sumac

the juice of 1 lemon
1 tablespoon balsamic or red wine vinegar
1 tablespoon extra-virgin olive oil

Finely shred the red cabbage, discarding any thick, tough stem pieces. Peel and grate the carrot. Mince the herbs. If you can get both parsley and chives, so much the better.

Mix the vegetables in a salad bowl with the herbs and seasonings. Sprinkle the lemon juice, vinegar and olive oil over the salad. Toss and let rest for 1/2 hour to 1 hour before serving.

1 comment:

Christina said...

Great blog! The recipes look really good, too - I've made the chickpeas with greens and tomatoes, and am looking forward to trying out this cabbage salad.