Atakilt Wat (tangy Ethiopian Cabbage Salad)

Atakilt Wat is a tangy Ethiopian cabbage salad that is bursting with flavor and perfect for a light and refreshing meal. This dish is a staple in Ethiopian cuisine and is often served as a side dish or as part of a larger spread of traditional Ethiopian dishes.

Atakilt Wat (tangy Ethiopian Cabbage Salad)

Ingredients

  • 1 medium cabbage, shredded
  • 2 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons lemon juice

Instructions

  1. In a large pan, heat the olive oil over medium heat.
  2. Add the onions, garlic, and ginger, and sauté until the onions are soft and translucent.
  3. Add the carrots, turmeric, cumin, and paprika, and cook for 2-3 minutes.
  4. Add the shredded cabbage, salt, and pepper, and cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
  5. Remove from heat and stir in the lemon juice.
  6. Adjust seasoning to taste and serve the Atakilt Wat warm or at room temperature.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Large pan Cutting board Knife Measuring spoons Wooden spoon

Tools

Stove

Serving suggestions

Serving Suggestions: Atakilt Wat pairs well with injera, a traditional Ethiopian flatbread, and can also be served alongside other Ethiopian dishes such as doro wat (spicy chicken stew) and misir wat (red lentil stew).

Tips & tricks

Tips: Adjust the level of tanginess by adding more or less lemon juice to suit your taste preferences.

Cost

$10