Red Cabbage Salad

This might just be my new favourite salad for dinner parties. Unlike pretty much any other salad, you can make it ahead of time. And even better, it is still great to eat the next day. Not to mention so colourful and yummy. Make sure you leave it to stand for a couple of hours after dressing before you serve it, to allow the leaves to soften and the flavours to blend nicely.

Turks tend to classify this as a mezze rather than a salad, although I’ve seen it described either way. There are different variations too, although this version with the creamy yogurt dressing is my favourite. Enjoy!

Red Cabbage Salad

Kırmızı Lahana Mezesi

1 medium red cabbage, cut into quarters lengthwise then finely shredded

2 tbsp lemon juice

2 tsp sugar

2 tbsp mayonnaise

1 tbsp plain yogurt

1. Shred the cabbage, and place in a large bowl. Toss through the lemon juice.

2. Mix the sugar, mayonnaise and yogurt together in a small bowl and stir until the sugar is dissolved.

3. Toss the mayonnaise mixture through the cabbage until evenly coated. Cover with cling wrap and leave in the fridge for 2 hours.

4. Serve chilled.