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| Red Cabbage Salad |
In the summer of 2009, we went on a 3 day bus trip with our friends from high school to Amasra, a small coastal town by the Black Sea. It was a trip to remember! Making new memories with old friends is always very special.
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| Amasra on the Black Sea Coast |
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| Historical Amasra Houses |
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| Amasra |
When it comes to food, every region has its local specialties. In the black sea region, a small fish called hamsi, known as the European anchovy, is the main ingredient for many delicious dishes. Hamsi is used in soups, pilafs, many main dishes like hamsi-balls similar to meat-balls. There’s hamsi in everything but ice-cream. Whereever we went, we had great food on this trip, especially good corn bread and delicious salads. Picture below was taken at a restaurant. This is mainly a red cabbage salad, if you can see the cabbage of course. It was creatively garnished using greens (purslane and dill), turnips and carrots as daisies on top. I had to share this photo.
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| Red Cabbage Salad – Where’s the cabbage? |
In Turkey, red cabbage is used more frequently than regular cabbage in salads. Unlike coleslaw, there’s no mayonnaise in the recipe, making it a very healthy and tasty choice for a salad. It is very easy to make, a few sprigs of greens (mint, parsley) will make it enticing enough.
Ingredients:
- ½ head of red cabbage, finely shredded
- Juice of 1 lemon (use half first, add the rest if not enough)
- 1 tablespoon salt
- 2 tablespoons extra virgin olive oil
Directions:
Start with 1/2 head of cabbage. Cut it in half. Remove white stem portion. Shred thin with a knife or a food processor. In a bowl, combine cabbage with salt. Gently knead the mixture allowing cabbage to soften, releasing some of its juice. Rinse and drain well in a colander.
