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–+ servings
A plate of Turkish Red Cabbage Salad sat on top of a bright orange napkin
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Turkish Red Cabbage Salad

My Turkish Red Cabbage Salad is made with fresh herbs, pomegranate molasses, and a tangy dressing. It's quick, healthy, and vibrant.
Prep Time5 minutes
Resting time15 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Turkish
Diet: Vegan, Vegetarian
Keyword: aleppo pepper, carrot, lemon, mint, parsley, pomegranate molasses, red cabbage, sumac
Servings: 4 people
Calories: 168.98kcal

Equipment

  • Large mixing bowl
  • Sharp knife or mandoline
  • Grater or julienne peeler
  • Small bowl
  • Whisk

Ingredients

For the salad

  • 0.5 large red cabbage finely shredded
  • 2 carrots shredded or cut into matchsticks
  • 15 g fresh parsley chopped
  • 5 g fresh mint chopped

For the dressing

  • 45 ml olive oil
  • 30 ml red wine vinegar
  • 30 ml lemon juice
  • 30 ml pomegranate molasses
  • 3 g salt
  • 1 teaspoon sumac
  • 1 teaspoon Aleppo pepper

Instructions

  • Combine the dressing ingredients in a small bowl and whisk well until combined.
  • Add cabbage, carrots, parsley, and mint to a large bowl.
  • Toss with dressing until fully coated.
  • Let sit for 15 minutes.
  • Taste, adjust seasoning, and serve.

Nutrition

Calories: 168.98kcal | Carbohydrates: 17.96g | Protein: 2.57g | Fat: 10.7g | Saturated Fat: 1.48g | Polyunsaturated Fat: 1.27g | Monounsaturated Fat: 7.54g | Sodium: 361.58mg | Potassium: 490.77mg | Fiber: 4.25g | Sugar: 9.76g | Vitamin A: 7194.98IU | Vitamin C: 91.01mg | Calcium: 84.92mg | Iron: 1.71mg