Lahana Salata: Turkish Cabbage & Carrot Salad

So I suppose you could say that I’m trying to get in the Irish spirit by making a Turkish dish. Strange? Yes. Normal for me? Also yes. I blame my boyfriend for not wanting corned beef because he “only likes corned beef once in a while.” Pfft. So here is my side dish suggestion for your St. Patrick’s Day feast. It’s not heavy and calorie-laden either so you shouldn’t feel guilty about drinking all that green beer.

Grating the carrots is simple enough, but I’m pretty picky about the slicing of the cabbage. I like to cut the head of cabbage in half and then slice that half into thirds. Then I slice each third, using a sharp knife, into 1/4 inch or 1/2 centimeter slices. Dump the cabbage and shredded carrots by the handful into a medium bowl. Sprinkle on the salt and pour on the oil and lemon juice. Toss with spoons or mix with your hands.

It’s so simple and refreshing. This salad is a fantastic accompaniment to spicy foods or any sandwich. I’ve never been one for coleslaw anyway.