Cabbage & Carrot Salad

Ingredients

• ½ medium white cabbage (about 500g), very finely shredded
• 3 large carrots, peeled and julienned or coarsely grated
• 1 red bell pepper, very thinly sliced
• 4 spring onions, thinly sliced
• Large bunch fresh parsley, roughly chopped
• Juice of 2 lemons
• 100ml extra virgin olive oil
• 2 tsp white wine vinegar
• 1 tsp sugar
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Method

1. Using a sharp knife or mandoline, shred the cabbage as finely as possible - the thinner the better. It should be almost translucent.

2. Place the shredded cabbage in a large bowl. Sprinkle with 1 teaspoon of salt and massage it gently with your hands for 2-3 minutes. This helps soften the cabbage and makes it more digestible.

3. Let it sit for 10 minutes. The cabbage will release some water - give it a gentle squeeze and drain off the excess liquid.

4. Add the julienned carrots, sliced red pepper, and spring onions to the cabbage.

5. In a small bowl or jar, whisk together the lemon juice, olive oil, vinegar, sugar, Dijon mustard, salt, and black pepper until well emulsified.

6. Pour the dressing over the vegetables and toss thoroughly to ensure everything is well coated.

7. Add the chopped parsley and toss again. The parsley should be generous and visible throughout.

8. Taste and adjust the seasoning. The salad should be bright, tangy, and well-balanced.

9. For best results, let the salad sit for at least 30 minutes before serving to allow the flavours to meld. It can be made several hours ahead.

10. Serve chilled or at room temperature as a refreshing side dish. This salad is associated with the Greek community of Constantinople (now Istanbul) and is particularly popular during Lent. It's light, crisp, and pairs beautifully with grilled fish or meat. Keeps well in the fridge for 2-3 days and the cabbage actually softens pleasantly over time.