Red cabbage salad, doner salad

Ingredients for 8 servings:

• 1 kg red cabbage
• 3 tbsp salt
• 80 ml apple cider vinegar
• 40 ml sunflower oil
• 1 tbsp agave syrup, alternatively sugar
• 1 shot of water
• 1 dash of lemon juice
• n. B. Pfeffer
• possibly cumin powder, if required
• 10 ml pomegranate vinegar or fig vinegar or other sweet vinegar, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours 40 minutes; Total time approx. 13 hours 10 minutes

vegan, needs time to infuse

Finely grate the red cabbage salad using a simple kitchen grater. Sprinkle with salt and knead, then let it stand for about 30-40 minutes. Rinse and rinse the cabbage several times. Knead again. This step can be skipped, but then give the salad more time to stand. Mix together a vinaigrette of apple cider vinegar, sunflower oil, agave syrup, water, and lemon juice. Season with pepper and perhaps a little cumin powder. Let stand overnight. It’s a great salad in a kebab with garlic/cocktail sauce, green salad, feta cheese, and meat, as it doesn’t overpower the dish. If the salad is served on its own, complement it with pomegranate vinegar, fig vinegar, or another sweet vinegar.