Lahano Salata Kypriaki (Cypriot Cabbage And Pickle Salad)

• 4 cups finely shredded green cabbage
• 3 -4 tablespoons fresh lemon juice, divided
• salt
• 3 -4 small dill pickles, halved lengthwise and thinly sliced
• 3 cooked carrots, halved lengthwise and thinly sliced, divided
• 1 bunch arugula, trimmed and finely chopped
• 1/2 cup finely chopped flat leaf parsley
• 1/2 cup finely chopped cilantro
• 3 sprigs watercress
• 4 -5 tablespoons extra-virgin olive oil
• 1 pinch aleppo pepper (or crushed red pepper flakes)
• parsley sprig (to garnish)
• kalamata olive (to garnish)

1. Combine cabbage, 3 tablespoons lemon juice, and salt in a large bowl.
2. Rub and squeeze the cabbage with your hands until the volume is reduced by half.
3. Remove 2 tablespoons carrots and set aside for garnish.
4. Combine cabbage, pickles, remaining carrots, arugula, parsley, cilantro and watercress in a serving bowl.
5. Drizzle with olive oil.
6. Sprinkle with Aleppo pepper and toss to combine.
7. Adjust seasonings.
8. Garnish with reserved carrots, parsley sprigs, and Kalamata olives.

green cabbage, salt, dill pickles, carrots, arugula, flat leaf parsley, cilantro, watercress, extravirgin olive oil, aleppo pepper, parsley, olive

Taken from www.food.com/recipe/lahano-salata-kypriaki-cypriot-cabbage-and-pickle-salad-423241 (may not work)