I was looking for a new take on purple cabbage with all those purple heads waiting for me in the garden and then I saw this recipe. The first obvious thing was the simplicity of preparation and the minimal ingredient list. I took the photos, I have a myriad of photos of various things I made over the years, some I have to guess by now what they were haha, it is always a challenge for me to take photos of my meals; a fight with the light. I thought this would be one of those food experiments that I would never actually do a write up for. We had it last night with our meal, I checked on the leftovers this morning and decided this was definitely a worthwhile addition to my recipes. The dressing permeated the salad within an hour and after an overnight stay in the fridge it is still crunchy and enjoyable.

4 cups purple cabbage finely sliced.
2 large carrots grated
1 bunch flat leaf parsley roughly chopped

1 crushed garlic clove
freshly squeezed juice of 1/2 lemon
1-1/2 Tbsp extra virgin olive oil

• Thinly slice the purple cabbage and grate the carrots and chops the flat leaf parsley.
• Place in a bowl and toss.
• Add the crushed garlic, squeeze the lemon on the top and drizzle with the olive oil.
• Toss and let stand at room temperature for 1 hour.
• Serve and save leftovers in a covered container. It will be good for a couple of days.

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My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!