Purple Cabbage Salad
- 1 head Purple Cabbage
- 2 T. Salt
- 5 Carrots, grated
- ½-1 cup canned Corn
- 1 ¼ tsp. Apple Cider Vinegar
- 3 Lemons, squeezed
- Remove outer two layers of Purple Cabbage leaves and wash remaining head (without breaking the leaves apart).
- Chop or grate the entire head of Purple Cabbage, except the core.
- Place the chopped Cabbage into a colander and sprinkle with 2 T. Salt. Let stand for at least 10 minutes.
- Meanwhile, grate Carrots and drain Corn. Set aside.
- Squeeze moisture out of the Cabbage then place in a large bowl.
- Pour Vinegar and Lemon Juice over Cabbage.
- Add Carrots and Corn. Mix well.
- Refrigerate until chilled. This salad is excellent served alongside any Turkish meat or Rice Pilaf dish. Or place on a bed of lettuce for a refreshing new twist on a salad that needs no dressing.
Julene
This salad has quickly become one of my favorites to make and eat! When I have extra salad sometimes I’ll have a quick and delicious meal of rice pilaf and this salad mixed together!
Zeynep
I’m not a “health nut”, but I love this salad!
Elisia Meyle
Amazing salad. I couldn’t stop eating it. I would eat just this salad and some cacik as a meal
Samantha Bennett
Light and yet filling at the same time! Great flavor, super easy to make–the perfect side dish!