Lahano Salata Kypriaki (Cypriot Cabbage And Pickle Salad) - cooking recipe

Ingredients

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)

Preparation

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