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Middle Eastern Red Cabbage Salad with Feta | Crunchy & Flavorful
(0)
30 min
Quick
Gurkerl Küche
Ein farbenfroher orientalischer Hauptspeisen-Salat: Zart massiertes, knackiges Rotkraut trifft auf knusprige Kichererbsen aus dem Backrohr, cremig-würzigen Feta, süße Datteln und geröstete Walnüsse – vollendet mit frischer Minze und samtigem Tahini-Zitronen-Dressing.
Ingredients
Preparation method
Prepare & Marinate Red Cabbage
Thoroughly wash the red cabbage, remove any wilted outer leaves, and cut out the stalk. Slice the cabbage into very fine strips using a mandoline or a sharp knife.
Place the finely shredded red cabbage into a large bowl, then sprinkle with approx. 1 tsp salt and the juice of half an organic lemon. Knead (massage) vigorously with your hands for 2–3 minutes until the cabbage softens, releases moisture, and turns a vibrant purple color. Let sit for 10 minutes.
Roast Chickpeas & Nuts
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
Chef's tip
Oven tip: If you prefer warm feta, you can slice the entire block of feta, drizzle with a little olive oil and cumin, and place in the oven with the chickpeas for the final 8 minutes.
Levantine variation: For even more freshness, you can also sprinkle a handful of juicy pomegranate seeds or some sumac over the finished salad.
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