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Greek cabbage salad recipe (Lahanosalata) feat

Greek cabbage salad recipe (Lahanosalata)

Learn how to make a delicious, healthy Greek Lahanosalata -shredded raw cabbage salad. Grated carrots and a Mediterranean dressing add flavor and some extra color.
Course Salad
Cuisine gluten-free, Greek, Healthy, Mediterranean, vegan
Keyword Cabbage, carrot, dressing, shredded, strawberries
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 162 kcal
Author Makos


For the salad:

  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup grated carrots
  • 1/2 cup crashed walnuts optional

For the dressing:

  • 4 tablespoons olive oil
  • 2– 3 tablespoons wine vinegar
  • 1– 2 tablespoons grape syrup (or maple syrup or honey)
  • Salt and pepper to taste


  1. Mix the ingredients for the salad in a large bowl.
  2. Transfer the ingredients for the dressing to a small bowl and whisk with a fork until homogenized. You can also trasnfer it to jar, close the lid and shake very well.
  3. Add the dressing on top of the salad and mix well to combine. Taste and adjust according to your liking. Eat!

Recipe Notes

  • If you add the walnuts the calories will be 259
  • You can enjoy this cabbage salad in two different ways: If you want it as crisp as it gets, don’t add the dressing until the last moment (the cabbage will be very crunchy but the flavors will lack punch). Otherwise, mix the salad with the dressing and store it in the fridge for some hours (the cabbage will get softer – but still crunchy enough – and all the flavors will mix and get stronger). I find that even after two days it’s still delicious.
  • Use lemon juice, apple cider vinegar or balsamic vinegar instead of red wine vinegar.
  • Add some Sultana raisins for a sweet surprise.

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