Kofte – Turkish Burgers
June 11, 2011
White Roughy in Tomato-Olive Oil Sauce
July 1, 2011 |
| Cabbage Salad |
I had this salad at my friend Vega’s house first. Her husband Haluk is the king of salads. I came home and tried to remember what was in it. Of course I ended up adding a few new ingredients (almonds and walnuts) and leaving out a few. When he sent me the recipe, it was too late to go back to the original. Enjoy!
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Ingredients:
- 3 cups white cabbage chopped
- ½ cup green apples finely chopped
- ½ cup carrots finely grated (optional)
- ½ cup jicama diced (optional)
- 2 green onions finely chopped
- 1 teaspoon honey
- ½ cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 tablespoon sliced, toasted almonds
- 1 tablespoon chopped walnuts
- 1 tablespoon currants or raisins
Directions:
Mix all ingredients in a large bowl. Cover and let is stand in the refrigerator for at least half an hour before serving. This allows all the flavors to mix. It will stay in the refrigerator for a couple of days. Picture below features Chinese cabbage instead of regular one. I’ve added 1/2 cup chopped red cabbage to give it some color.
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| Optional Red Cabbage adds color |
 Afiyet Olsun! Bon Appetit!
