My Turkish Red Cabbage Salad is made with fresh herbs, pomegranate molasses, and a tangy dressing. It’s a quick, healthy, and vibrant side dish ready in minutes. Get the recipe below.
If you’re looking for a vibrant, flavour-packed side dish that comes together in minutes, this Turkish Red Cabbage Salad is a must-try. Known for its bold colours and refreshing tang, this simple salad is a staple in Turkish cuisine, often served alongside kebabs, wraps, and grilled meats. Though we’ll be swapping the grilled meats for grilled tofu, seitan or roasted mushrooms!
What makes this salad truly special is its balance of flavours: earthy cabbage, sweet carrots, bright herbs, and a zesty dressing enhanced with pomegranate molasses. Not only is it delicious, but it’s also naturally vegan, gluten-free, and packed with nutrients. Perfect for meal prep, barbecues, or a quick weekday side.
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Ingredients
To make this recipe you’ll need a couple of specialist ingredients but don’t worry, most large supermarkets in the UK will now stock them:
- red cabbage
- carrots
- fresh parsley
- fresh mint
- olive oil
- red wine vinegar
- lemon juice
- pomegranate molasses
- salt
- sumac
- Aleppo pepper
Step-by-step instructions
There are just 4 steps between you and this delicious salad!
- Step 1: In a large bowl, add the shredded cabbage, carrots, parsley, and mint.
- Step 2: In a small bowl combine the dressing ingredients and whisk until well combined.
- Step 3: Pour the dressing over the salad and toss until everything is evenly coated.
- Step 4: Allow the salad to sit for 15 minutes so the cabbage softens slightly and absorbs the dressing before serving.
Hint: Massage the cabbage lightly with a pinch of salt before adding the dressing. This softens the texture and helps it absorb flavour more effectively.
Substitutions
There are a couple of substitutions you can make if you can’t get hold of the correct ingredients. They are:
- Pomegranate molasses: Use a mix of balsamic glaze and a touch of maple syrup
- Aleppo pepper: Substitute with mild chilli flakes or paprika
- Sumac: Try a squeeze of extra lemon juice for tang
- Herbs: Use coriander or dill for a different herb profile
Variations
Want to take this recipe up a notch, try one of these additions to the base recipe:
- Extra crunch: Toss in toasted walnuts or sunflower seeds
- Added protein: Add chickpeas or grilled tofu
- Creamy: Mix in a spoonful of vegan Greek yogurt
- Spicy: Add fresh chopped chilli or extra Aleppo pepper
Equipment
Get the following kit ready before you begin making this recipe:
- Large mixing bowl
- Sharp knife or mandoline
- Grater or julienne peeler
- Small bowl
- Whisk
Storage
Store the salad in an airtight container in the fridge for up to 3 days. The flavours deepen over time, making it even tastier the next day.
It’s worth noting that the cabbage will soften slightly as it sits. This is totally normal.
Top tip
For the best texture and flavour, slice the cabbage as thinly as possible. This ensures it absorbs the dressing fully and creates that classic light yet crunchy Turkish salad texture.
Frequently asked questions
Yes! It actually tastes better after sitting for a while as the flavours meld together.
Yes! It’s rich in fibre, antioxidants, and healthy fats from olive oil.
You can, but it adds a signature sweet-tangy depth. See my substitute section above if needed.
It likely needs more time to rest or should be sliced thinner. Massaging it helps too.
Turkish Red Cabbage Salad
My Turkish Red Cabbage Salad is made with fresh herbs, pomegranate molasses, and a tangy dressing. It’s quick, healthy, and vibrant.
Ingredients
For the salad
- 0.5 large red cabbage finely shredded
- 2 carrots shredded or cut into matchsticks
- 15 g fresh parsley chopped
- 5 g fresh mint chopped
For the dressing
- 45 ml olive oil
- 30 ml red wine vinegar
- 30 ml lemon juice
- 30 ml pomegranate molasses
- 3 g salt
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper
Instructions
-
Combine the dressing ingredients in a small bowl and whisk well until combined.
-
Add cabbage, carrots, parsley, and mint to a large bowl.
-
Toss with dressing until fully coated.
-
Let sit for 15 minutes.
-
Taste, adjust seasoning, and serve.
Nutrition
Calories: 168.98kcalCarbohydrates: 17.96gProtein: 2.57gFat: 10.7gSaturated Fat: 1.48gPolyunsaturated Fat: 1.27gMonounsaturated Fat: 7.54gSodium: 361.58mgPotassium: 490.77mgFiber: 4.25gSugar: 9.76gVitamin A: 7194.98IUVitamin C: 91.01mgCalcium: 84.92mgIron: 1.71mg
More red cabbage recipes
This versatile ingredient can be used in lots of recipes. Why not try one of these:
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