Cabbage Salad (Slada Melfof)

Ingredients

• 1/2white cabbage, shredded
• 2carrots, grated
• 1 tspcumin
• 1 tsppaprika
• 3 tbspolive oil
• 2 tbspvinegar
• 1 handfulparsley, chopped
• 3/4 tspsalt

Method

1. Begin by placing the shredded 1/2 white cabbage in a large mixing bowl. Sprinkle 3/4 tsp salt evenly over the cabbage. Let it sit for 10 minutes to draw out excess moisture, which will soften the cabbage slightly and enhance its flavor.
2. After the cabbage has rested, take a handful and squeeze it gently over the sink to remove the excess liquid. This step is optional but recommended if you prefer a milder taste. Transfer the squeezed cabbage back into the mixing bowl.
3. Add the grated 2 carrots to the bowl with the cabbage. The carrots will add a sweet crunch that complements the cabbage.
4. In a small bowl, combine 3 tbsp olive oil and 2 tbsp vinegar. Stir in 1 tsp cumin and 1 tsp paprika until the spices are well blended into the liquid. This mixture will form the dressing that gives the salad its distinctive Moroccan flavor.
5. Pour the dressing over the cabbage and carrot mixture. Use clean hands or salad tongs to toss everything together until the vegetables are evenly coated with the dressing.
6. Finally, add a handful of chopped parsley to the salad. Toss again to distribute the parsley throughout, adding a fresh, herbal note to the dish.
7. Serve the salad the same day for the best texture and flavor. The cabbage should retain a satisfying crunch, and the flavors will be bright and well-balanced, making it a perfect accompaniment to fried fish or maakouda.