This Tekirdag-style salad dresses cabbage with apple vinegar and dill.
10 min prep 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Thinly shred the white cabbage, then pick and chop the dill.
Rub the cabbage with salt for 1 minute so the fibers soften slightly.
Mix the apple cider vinegar and olive oil in a separate bowl.
Add the dressing to the cabbage and mix for 1 minute.
Let the salad rest for 5 minutes so the vinegar works into the cabbage.
Add the dill at the very end and serve cold.
💡 Tip: Resting the cabbage with the dressing for 5 minutes lets the leaves soften slightly.
🍽️ Serving suggestion: Serve the apple vinegar cabbage salad in a cold bowl, scattering the dill over the top at the end.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~72
kcal calories
2
g protein
9
g carbs
3
g fat
2.4g
Sugar
1.9g
Fiber
304.6mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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