Turkish-Style Yogurt Cabbage Salad Recipe (Red Cabbage, Walnut)
This Turkish-style yogurt red cabbage salad combines lightly sautéed red cabbage and carrot with thick strained yogurt and garlic. Finish it with a quick walnut chili butter-oil drizzle and a sprinkle of parsley. If you’re looking for the ingredients (malzemeleri) and how to make it (nasıl yapılır) in an easy, friendly way, follow the steps below.
Ingredients
1. For the salad
2. For the walnut topping
Step-by-Step Method
Sauté the cabbage
Slice the red cabbage thinly. Warm 3 tablespoons olive oil in a pan, add the cabbage, and toss for 2–3 minutes until it softens slightly.
Add carrot and garlic, then cool
Stir in the grated carrot and cook for another 2–3 minutes. Add the grated garlic, mix for 1 minute, then take it off the heat and let it cool down a bit.
Mix with yogurt
Add the grated cucumber, strained yogurt, salt, and black pepper to the cooled mixture. Fold gently until evenly combined.
Plate the salad
Spoon the salad onto a serving plate and spread it out so the topping sits nicely on top.
Make the walnut pepper drizzle
In a small pan, heat the butter with 1 tablespoon olive oil. Add the walnuts and toast for 1–2 minutes. Stir in the ground red pepper and immediately turn off the heat so it doesn’t burn.
Finish and serve
Drizzle the warm walnut topping over the salad and sprinkle with chopped parsley. Serve right away or chill briefly before serving.