Rotkohlsalat - Kırmızı Lahana Salatası (Turkish-style red cabbage salad)

Method

1. Shred the red cabbage as finely as you can, ideally with a mandoline or the slicing disc of a food processor.
2. Put the cabbage in a large bowl with the salt and lemon juice. Massage vigorously with your hands for 2 to 3 minutes, until the cabbage visibly softens, turns a deeper pink, and releases liquid into the bowl.
3. Drizzle in the olive oil and toss. Sprinkle with sumac if using.
4. Let sit for 5 minutes, then scatter the parsley over just before serving.

Notes

• Massage the cabbage by hand, don’t just toss it. This is the step that actually changes the texture: the salt and pressure break down the cabbage’s cell walls the way a longer marinade would, but in minutes instead of hours.
• Shred it as thin as possible. Thick-cut cabbage stays tough even after massaging; the thinner the cut, the faster and more thoroughly it softens.
• Don’t skip the resting time after massaging. Those extra 5 minutes let the cabbage keep absorbing the lemon and releasing liquid, which concentrates the flavour.
• It keeps for 2 days in the fridge and, unlike most raw slaws, actually improves slightly as it sits.

Ingredient substitutions

• Sumac adds a citrusy tang typical of the Turkish original; if unavailable, a little extra lemon juice and zest fills a similar role.
• A finely sliced red onion, salted and massaged along with the cabbage, is a common addition.
• Pomegranate seeds scattered on top add sweetness and crunch.