Turkish Red Cabbage Salad with Yogurt Recipe
Turkish red cabbage salad with yogurt is a crunchy, colorful side dish that refreshes the palate between bites of meat or rice. Finely shredded cabbage softens thanks to salt and lemon, while yogurt gives it a light creaminess. Similar salads are often served in Turkish kebab shops alongside meat and bread.
This salad combines the crunch and color of red cabbage with a light, creamy yogurt dressing inspired by Turkish kebab shop sides. The quick salting technique softens the cabbage without cooking, keeping it fresh and vibrant.
Chef's tips
Slice the cabbage as thinly as you can—the finer the shreds, the better the texture and the faster it softens. If your lemon is very sour, add the juice gradually and taste as you go. For a lighter version, use all yogurt and skip the mayonnaise, or choose a low-fat yogurt.
How to serve
Serve in a small bowl alongside grilled meats, kebabs or roasted vegetables. It’s great tucked into pita or flatbread sandwiches, or as a refreshing side to rice dishes and pilafs. You can also use it as a topping for burgers or veggie patties.
Ingredients
- red cabbage - 400 g
- plain yogurt - 200 g
- mayonnaise - 1 tablespoon
- lemon - 2 tablespoons
- garlic - 1 clove
- sugar - 0.5 teaspoons
- salt - 0.5 teaspoons
- black pepper
- dill - 2 tablespoons
Preparation
- Remove the outer leaves of the cabbage, cut it into quarters and remove the hard core. Then shred it very finely with a knife or on a mandoline.
- Transfer the shredded cabbage to a large bowl, sprinkle with salt and sugar, then massage it with your hands for 2–3 minutes, until it starts to soften slightly and release some juice. Set aside for 5–10 minutes.
- Peel the garlic and chop it very finely or press it through a garlic press. Rinse the dill, pat dry and chop finely.
- In a separate small bowl, mix the yogurt, mayonnaise, lemon juice, garlic and pepper. Taste and season with extra salt or lemon if needed.
- Add the yogurt dressing and chopped dill to the cabbage. Mix thoroughly so every piece of cabbage is coated in the sauce.
- You can serve the salad right away, but it tastes best after 30–60 minutes in the fridge, when the flavors meld and the cabbage softens a bit more.
Storage
Sałatkę przechowuj w szczelnym pojemniku. Następnego dnia będzie bardziej miękka, ale nadal smaczna. Przed podaniem zamieszaj, bo sos może się lekko oddzielić.
