Moroccan Hot and Cold Cabbage Salad (Cabbage Zaalouk Salad)
Nadia Terry, FE teacher, Moroccan cooking and baking tutor
In this session, Moroccan cook Nadia Balmajdoub demonstrates how to use cabbage to make a tasty, traditional Moroccan hot and cold salad. Nadia’s love of cooking comes from her Moroccan heritage and childhood, growing up in the city of Marrakech, surrounded by the aromas of the souks and the flavours of home cooking. Her passion is to share the knowledge, skills and recipes passed down to her from her mother and grandmother with others.
Preparation
Set out your ingredients and equipment
Video time
45-60 minutes
Equipment:
• A pan
• A bowl
• A wooden spoon
Ingredients:
• ½ medium size white cabbage sliced and washed
• 3 cloves of garlic pressed or minced
• Small bunch of coriander or parsley chopped
• 5 tbsp. olive oil
• ½ tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp of chilli flakes
• ½ lemon juice
• Salt to taste
Method for side dish:
1. Slice the cabbage finely and put in a pan with a small amount of water with some salt for 10-15 mins.
2. Once it starts to feel softer, squeeze out any excess water.
3. In a pan, add the olive oil and the spices. Warm through but don’t burn.
4. Add the cabbage, mix well and cook for 10 mins until all the water disappears. Then add the coriander and lemon juice. Season to taste.
5. Serve as a side dish hot or cold or with meat and other veg as part of a meal.
For the Cold Salad
Ingredients:
• ½ white cabbage
• Small onion
• 1 pear or a green apple
• Lemon juice
• ½ tsp caraway seeds
• Olive oil
• Salt and pepper
Method:
1. Slice or grate ½ a white cabbage finely.
2. Add a sliced onion.
3. Add a sliced pear or a green apple.
4. Add ½ tsp caraway seeds.
5. Make a dressing in a jar with 1 part lemon, 2 parts olive oil, some salt and black pepper. Shake well then add to the salad and mix well.