That tangy, crunchy purple cabbage is one of the best parts of a proper kebab. This kebab shop red cabbage recipe shows you how to make it at home with just four ingredients and no cooking.
Thinly sliced cabbage, salt, lemon juice and apple cider vinegar give you a fresh, sharp salad that works beautifully with warm meat, soft pitta and your favourite sauces. Make it ahead, chill it while you prepare dinner, then pile it into a homemade doner.
Planning kebab night? Explore our Doner Kebab collection for the seasonings to go with it.
What is kebab shop red cabbage?
It is finely shredded red cabbage dressed with something sharp, such as vinegar and lemon juice, then left to soften slightly. You may also know it as purple cabbage salad or kebab cabbage salad. The aim is a balance of tang and crunch, with strips thin enough to tuck neatly into a wrap.
This version follows the four-ingredient method in our video. There is no mayonnaise, no added oil and no added sugar.
Kebab shop red cabbage salad
- Prep: approximately 10 minutes
- Chilling: at least 2 hours
- Cooking: none
- Serves: approximately 6 as a side
Ingredients
- 1 small red cabbage, outer leaves and core removed (approximately 500 g prepared weight)
- 1 tsp salt
- Juice of ½ lemon
- 100 ml apple cider vinegar
The video uses one small cabbage without giving a weight. The prepared weight, servings and preparation time above are estimates for this written recipe.
How to make red cabbage for kebabs
- Slice the cabbage. Remove any damaged outer leaves, rinse the cabbage and cut it into quarters. Remove the tough core, then slice the leaves into very thin strips.
- Add salt and massage. Put the shredded cabbage in a large bowl and sprinkle over 1 tsp salt. Use clean hands to mix and gently massage for 1–2 minutes, until it begins to soften while retaining some crunch.
- Add lemon and vinegar. Squeeze in the juice of ½ lemon and pour over 100 ml apple cider vinegar. Mix thoroughly so all the cabbage is coated.
- Pack and chill. Transfer the cabbage and all the liquid into a clean jar or a covered food container. Press down gently, cover and refrigerate for at least 2 hours to let the flavours develop.
- Serve. Toss again, taste and lift out the cabbage with a fork or slotted spoon. Add to warm doner kebabs, wraps or kebab bowls, leaving excess dressing in the jar.
Tips for the best kebab cabbage salad
- Slice it finely. Thick chunks are harder to eat in a pitta and take longer to soften. Use a sharp knife, or a mandoline with its hand guard.
- Keep some crunch. Massage just until the cabbage begins to soften. You want texture rather than limp leaves.
- Give it time. The flavour becomes more rounded as the cabbage rests in the dressing. Prepare it before you start the rest of your kebab meal.
- Drain each serving. Spoon the salad out of its dressing so your bread stays soft without becoming soggy.
What to serve with red cabbage salad
For a classic homemade doner, fill warm pitta or flatbread with sliced kebab meat, this cabbage salad, lettuce and tomato. Finish with chilli or garlic sauce.
The same salad works alongside chicken shish, kofte or a kebab bowl with rice and fresh vegetables. Its sharp dressing adds a fresh bite to the finished plate.
Choose your flavour from our Doner Kebab collection, or browse all our kebab seasonings for your next kebab night.
Frequently asked questions
Do I need to cook the cabbage?
No. This is a no-cook salad. The salt, mixing and time in the dressing soften the thin cabbage strips while leaving some crunch.
Why does red cabbage turn pink?
Red cabbage contains natural pigments that change colour in acidic conditions. Lemon juice and vinegar give this salad its brighter pink-purple colour.
Can I make it ahead?
Yes. Make it earlier in the day and keep it covered in the fridge until serving. Toss it again before adding it to your kebab.
Does the cabbage need kebab seasoning?
No. The salad uses just the four ingredients listed above. Use your our seasoning for the kebab and serve the cabbage alongside it.
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