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. ---------------------------------------------------------------------------
Nutrition
Ingredients
