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.
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
- In a large pan, heat the olive oil over medium heat.
- Add the onions, garlic, and ginger, and sauté until the onions are soft and translucent.
- Add the carrots, turmeric, cumin, and paprika, and cook for 2-3 minutes.
- Add the shredded cabbage, salt, and pepper, and cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Remove from heat and stir in the lemon juice.
- 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