Having grown up in the heart of Haringey, we often dined in some of the top Turkish restaurants. I love my mixed platter of grilled meats, but what I look forward to the most is the salads, and this one I can’t get enough of. This goes so well with lamb and chicken as a side, or in wraps. I always make this for a BBQ.
Slice the cabbages thinly and add to a clean bowl along with the salt and red wine vinegar,
Mix, cover and refrigerate overnight making sure to toss every so often,
Drain the cabbage and remove any excess liquid,
In a bowl add the cabbage, oil, seeds and chopped parsley and serve.