Ingredients
Scale
- ½ medium red cabbage, core discarded, thinly sliced
- 1 tbsp red wine vinegar, or another vinegar you like
- 3 tbsp extra virgin olive oil
- 15 g flat-leaf parsley (Italian parsley), leaves, roughly chopped
- salt and pepper
Instructions
- Add 2 tsp salt to the cabbage and massage well until beginning to soften, a few minutes. Set aside for 30 minutes, or longer if you can.
- Rinse, drain and dry the cabbage.
- Add the vinegar and olive oil and mix well.
- Add salt and pepper to taste.
- Finally, add the parsley.
- Serve immediately.
Notes
- Use fresh red cabbage for best results.
- Adjust vinegar and oil to your preference.
- Letting the cabbage sit with salt helps soften it.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Turkish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg