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.
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Calories 162 kcal
For the salad:
shredded green cabbage
shredded red cabbage
For the dressing:
(or maple syrup or honey)
Salt and pepper to taste
Mix the ingredients for the salad in a large bowl.
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.
Add the dressing on top of the salad and mix well to combine. Taste and adjust according to your liking. Eat!
- 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.
Similar recipes you will love: