Ingredients
Scale
- 4 cups heaping red cabbage, shredded
- 1–2 carrots, shredded or matchsticks
- ¼ cup parsley, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1–2 tablespoons pomegranate molasses
- ½ teaspoon kosher salt
- 1 teaspoon ground sumac
- 1 teaspoon Aleppo pepper
Instructions
- In a mason jar or small blender, combine olive oil, red wine vinegar, lemon juice, pomegranate molasses, salt, sumac, and Aleppo pepper.
- Cover and shake or blend until well mixed. Taste and adjust pomegranate molasses if needed.
- In a bowl, mix shredded cabbage, carrots, mint, and parsley.
- Toss with the dressing and let sit for 5-7 minutes to absorb flavors.
- Before serving, taste and adjust salt if needed.
Notes
- Use fresh mint for best flavor.
- Adjust dressing ingredients to taste.
- Let the salad sit briefly for better flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Turkish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg