Turkish Cabbage Salad Lahana Salata Recipes

Steps:

• Cut the cabbage in half and discard the outer tough leaves and the inner core.
• Cut each half into quarters and wash under cold water.
• Place each quarter on its side and slice very thin slices with a sharp knife.
• Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
• Toss well with enough dressing to suit your taste and serve.

Steps:

• Combine all of the ingredients and toss well.
• Chill.
• Enjoy!

Steps:

• Core the cabbage.
• Shred the cabbage and carrot with a grater or in a food processor.
• Transfer to a large bowl and sprinkle the salt all over; stir.
• Set aside the salted cabbage for half an hour. After thirty minutes have passed, rinse and drain. ^^^---I use a salad spinner for this step.
• Sautè the red cabbage and shredded carrots with olive oil in a large pan for about 3 minutes on low-medium heat. Do not over cook!
• Take off heat and cool.
• Once the cabbage and carrots have cooled, transfer the mixture to a platter.
• Combine the garlic-yogurt sauce ingredients and spoon over the cabbage and carrots.
• Heat up olive oil in a small pan and add in the paprika, cayenne and sumac. Infuse the spices for about 1-2 minutes on medium-low heat (be careful not to burn!) then drizzle over the yogurt sauce and around the cabbage and carrots.
• Garnish with dill or parsley and the lemon wedges.
• Servings are estimated.

Steps:

• Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

Steps:

• If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
• Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
• Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
• Simmer 40 minutes, stirring occasionally.
• While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
• Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
• Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
• For Vegetarian omit the pancetta or use vegetarian bacon.

Steps:

• Combine tomatoes, green onions, chili pepper and parsley in large bowl.
• Whisk oil into peanut butter until smooth.
• Dressing:.
• Stir in lime juice to peanut butter and season with salt. Additional oil or water may be added if dressing is too thick.
• Using a wooden spoon, gently stir dressing into tomato mixture until lightly coated.