Salatit Krumb I

Egyptian Salatit Krumb I Recipe with Cabbage, Carrots, and Parsley

Region / culture: Egypt | Preparation time: 10 minutes | Servings: 4

Introduction

Salatit Krumb I is a refreshing and tangy cabbage salad that is perfect for a light and healthy meal. This Middle Eastern dish is packed with fresh vegetables and a creamy dressing that will leave your taste buds satisfied.

History

Salatit Krumb I has its origins in Middle Eastern cuisine, where fresh vegetables are often used in salads to create a light and flavorful dish. This salad is a popular side dish in many Middle Eastern countries and is often served alongside grilled meats or as part of a mezze platter.

Ingredients

2 tbsp sour cream
2 tsp mayonnaise
0.5 tsp finely grated fresh lemon zest
4 tsp fresh lemon juice
1 tsp sugar
3 tbsp water
0.25 tsp salt
0.13 tsp black pepper
1 lb (454 g) green cabbage, thinly sliced (4 cups)
2 carrots, cut into julienne strips or coarsely grated
1 bunch scallions, thinly sliced diagonally (1 cup)
0.5 cup chopped fresh flat-leaf parsley

How to prepare

In a large bowl, whisk together sour cream, mayonnaise, lemon zest, lemon juice, sugar, water, salt, and pepper until the sugar is dissolved.
Add cabbage, carrots, scallions, and parsley to the bowl and toss well.
Cover the bowl and chill for 1 hour to allow the flavors to develop.
Season with additional salt and pepper before serving.

Variations

Add chopped mint or dill for a fresh and herby flavor.
Substitute the sour cream with Greek yogurt for a tangier dressing.

Cooking Tips & Tricks

Make sure to thinly slice the cabbage to ensure that it absorbs the flavors of the dressing.

- For a creamier dressing, you can adjust the ratio of sour cream to mayonnaise.

- Feel free to add other vegetables or herbs to customize the salad to your liking.

Serving Suggestions

Serve Salatit Krumb I as a side dish with grilled chicken or lamb.

- This salad is also delicious on its own as a light and refreshing meal.

Cooking Techniques

Thinly slice the cabbage and julienne the carrots for a crisp and crunchy texture.

Ingredient Substitutions

Use red cabbage or Napa cabbage instead of green cabbage for a different flavor profile.

- Substitute the scallions with red onion for a sharper taste.

Make Ahead Tips

You can prepare the dressing and chop the vegetables ahead of time and assemble the salad just before serving.

Presentation Ideas

Serve Salatit Krumb I in a large bowl or on a platter garnished with fresh parsley.

Pairing Recommendations

Pair this salad with a glass of crisp white wine or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- This salad is best served chilled and does not need to be reheated.

Nutrition Information

Calories per serving

100 per serving

Carbohydrates

10g per serving

Fats

6g per serving

Proteins

2g per serving

Vitamins and minerals

This salad is rich in vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy (sour cream, mayonnaise) and may not be suitable for those with dairy allergies.

Summary

Salatit Krumb I is a low-calorie and nutritious salad that is packed with vitamins and minerals.

Summary

Salatit Krumb I is a simple yet flavorful salad that is perfect for a light and healthy meal. Packed with fresh vegetables and a creamy dressing, this Middle Eastern dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a sunny day in Beirut, and I was visiting my dear friend Nadia. We were sitting in her cozy kitchen, sipping on fragrant Arabic coffee while she prepared a delicious meal for us to enjoy.

As I watched Nadia move gracefully around the kitchen, effortlessly chopping vegetables and mixing spices, I couldn't help but be in awe of her culinary skills. She had a way of creating mouthwatering dishes that always left me wanting more.

On that particular day, Nadia was making Salatit Krumb, a traditional Lebanese salad that I had never tried before. The colorful array of ingredients she used – crunchy cucumbers, juicy tomatoes, tangy onions, and fragrant parsley – all mixed together in a refreshing dressing made my mouth water.

I asked Nadia where she learned to make such a flavorful salad, and she smiled warmly at me. "This recipe has been passed down in my family for generations," she said. "It's a simple dish, but it's packed with so much flavor and love."

I watched as Nadia continued to prepare the salad, her hands moving with a grace and precision that only comes from years of practice. She added a sprinkle of sumac and a drizzle of olive oil, then tossed everything together gently, allowing the flavors to meld and marry.

Finally, she presented me with a bowl of Salatit Krumb, topped with a generous sprinkling of toasted breadcrumbs. I took a bite and was immediately transported to a world of bright flavors and vibrant colors. The salad was the perfect balance of tangy, sweet, and savory, with a satisfying crunch from the breadcrumbs.

As I savored each mouthful, I knew that I had to learn how to make this delicious salad myself. Nadia was more than happy to share her recipe with me, and she patiently walked me through each step, explaining the importance of using fresh, high-quality ingredients and taking the time to let the flavors develop.

I made Salatit Krumb for the first time in my own kitchen, following Nadia's instructions carefully. As I chopped the vegetables and mixed the dressing, I could almost hear her voice guiding me along. When I took my first bite of the finished salad, I knew that I had done her proud.

Over the years, I have made Salatit Krumb countless times, each batch a little different from the last as I put my own spin on the recipe. I have shared it with friends and family, who always marvel at the vibrant colors and bold flavors of this traditional Lebanese dish.

Every time I make Salatit Krumb, I am reminded of that sunny day in Beirut, sitting in Nadia's kitchen and learning from a master. I am grateful for her generosity in sharing her family recipe with me, and I feel honored to carry on the tradition of making this delicious salad.

As I sit down to enjoy a bowl of Salatit Krumb, I am filled with a sense of pride and nostalgia. This simple dish has brought me closer to my Lebanese roots and has connected me to the rich culinary heritage of my ancestors.

And so, I will continue to make Salatit Krumb for years to come, passing down the recipe to future generations and sharing a taste of Lebanon with all who are willing to try. For me, this salad is more than just a dish – it is a connection to my past and a celebration of the joys of cooking and sharing delicious food with those we love.