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Kebab Shop Salad (White Cabbage, Red Cabbage & The Rest)
Delicious Turkish kebab shop salad that’s tasty, fresh and so easy to make. I’m going to show you how I make it below… let’s get cooking (or more like slicing)!
If there’s anything you need to know about me, it’s that I am obsessed with kebab shop salad. So much so that I’ve learnt how to make it from scratch at home, and trust me, it’s so easy.
There’s something about kebab shop salad that just tastes so good! I find it to be sweet, crunchy and sour all at the same time. Plus, there’s an array of vegetables like lettuce, white cabbage and the popular red shredded cabbage that’s everyone’s favourite!
I recommend serving this dish with homemade doner kebab, shish kebab and a drizzling of red chilli sauce. You won’t miss anything here; I’ll show you every step I take to make it.
Cabbage Like The Kebab Shop!
Ever wondered why Turkish red and green cabbage taste so good? I certainly did, there are a few simple steps that turn ordinary cabbage into kebab shop cabbage with its delicious taste and texture.
The first step is to add salt to the cabbage and leave it for a few minutes. What this does is draw out the moisture from the cabbage which is then squeezed out. You’ll notice once you’ve done this step, the texture of the cabbage will resemble kebab shop cabbage.
The next step is to coat the cabbage in a very simple salad dressing, then it’s left aside for the cabbage to soak up the flavours. I leave the cabbage to rest for at least 30 minutes, but 3 to 4 hours is the time I aim for.
Recipe Ingredients
Below are the few ingredients I used for this recipe:
- Cabbage: I used red cabbage for this salad, but you can use green cabbage too, Turkish kebab shops serve both. How you make red cabbage is the same way as making green cabbage.
- Salad Dressing For Cabbage: I mix salt, olive oil (avoid strong flavoured oils), white vinegar (or wine vinegar) and lemon juice together. It’s then left to soak in the cabbage for at least 30 minutes, the longer it’s left to rest the better it gets.
- Tomatoes, Lettuce & Cucumbers: You can also add tomatoes and cucumbers to your salad, it makes a fresh and juicy addition. The tomatoes and cucumbers are cut into slices, and it’s served with cabbage and lettuce that’s been sliced into strips.
How To Make Kebab Shop Salad
Here’s a summary of how I make this takeaway kebab salad. You can get the full recipe instructions on the recipe card below:
Step One:
I cut a whole cabbage in half and cut the thick stem off. Then I place one half of the cabbage flat side down onto my chopping board and cut the cabbage lengthways to create long strips (like in the picture above).
The cabbage is placed into a colander, and I wash the cabbage under the tap (to remove any dirt). After washing, I place the cabbage into a large mixing bowl, add salt and mix it evenly into the cabbage. Then I leave the cabbage for 15 minutes.
Step Two:
After 15 minutes, I use my hands to squeeze out the excess water from the cabbage and pour the excess water out.
Step Three:
The lemon juice, vinegar and olive oil is added into the bowl and I mix everything together until it’s evenly distributed. I cover the bowl with cling film and leave it aside for at least 30 minutes. In this time, I like to prep the other veg.
I slice my tomatoes and cucumber into circular slices and slice the lettuce into strips (the same way you cut the cabbage). Last but not least, I plate all the salad together and enjoy it!
What To Serve With Kebab Salad
I love this salad served with homemade lamb shish kebabs, Chicken shish wraps, garlic sauce and Turkish red chilli sauce; they’re all really easy to make.
I think this salad goes well with lamb doner kebab, battered Sausages and of course these tasty lamb kofta wraps.
How To Store
I find this salad lasts for up to 1 to 2 days stored in the fridge, I like to keep mine in an airtight container to help keep it fresher for longer. Just to help with the freshness, I drizzle a little extra lemon juice to prevent browning.
