TURKISH RED CABBAGE SALAD

Serves 4-6

½ red cabbage, sliced thinly
1 Tbsp salt

Dressing

50 ml extra virgin olive oil

½ lemon

Salt and pepper

Yoghurt Sauce

½ cup plain yoghurt

1-2 cloves garlic, minced with pinch of salt

Paprika Oil

2 Tbsp olive oil

Generous pinch paprika and cayenne pepper

Method

Remove the thick white core in the centre of the cabbage and discard.  Slice the remaining cabbage as thin as possible. Sprinkle with 1 tablespoon of salt and massage into the cabbage, leave for at least 30 minutes to 1 hour.  Rinse under cold water and drain well.

Make the dressing and toss through the cabbage and place into a serving dish.

Mix the yoghurt with the garlic and drizzle on top.

Warm the oil in a small pan or saucepan add the paprika and cayenne pepper and warm through.  Pour over the yoghurt and serve.