Exotic Red Cabbage Salad

Attention! The salad should be kept in the refrigerator for at least 4 hours! It tastes best if you prepare it the day before!

Raw red cabbage salad in an exotic variation.
This is best served with Greek or Moroccan flat bread

Preparation You'll need: A large closeable bowl
Ingredients (for 2 persons) The amount is for a vegetarian meal with flatbread. As a side dish to e.g. grilled meat (which fits very well!) you can reduce it by half. 300 g red cabbage ¼ tsp. salt 3 Tbsp. good olive oil 2½ TL lime juice (lemon also works) 100 g feta cheese 200 g Süzme (high-fat Turkish yoghurt; you can also take normal yoghurt) It may be that you should add another 1-2 tbsp. of yoghurt before the meal, depending on how dry the salad is after sitting for a long time. approx. 75 g dates a fistful of parsley some pepper 2 tsp. chili flakes 6-8 Tbsp. pomegranate seeds (approx. ½ pomegranate) For very last: approx. 2 tsp. sesame seeds
Preparation Cut the raw red cabbage into thin strips and place in the bowl. Sprinkle ¼ tsp. salt over it and massage in well. Chop the parsley, cut the dates into small pieces. Remove the pomegranate seeds from the fruit. Add all ingredients except the sesame seeds to the large bowl. Mix well and place covered in the refrigerator.
Final Step just right before serving! 2 tsp. sesame seeds are only needed just before the meal: Roast them in a hot pan until they are medium to dark brown. Add to salad and mix well. Then serve.