My Greek cabbage salad recipe, or lahanosalata, is a delightful blend of simplicity and flavour. It's filling and fresh, and the best part? It's effortless to make!
WANT TO SAVE THIS RECIPE?
We'll email this post to you, so you can come back to it later!
Jump to:
What is Lahanosalata?
Lahanosalata is Greece's version of the good old cabbage salad or coleslaw (slaw). In Greek, "lahano" translates as cabbage, and "salata" is a salad. It's traditionally a winter salad, but you can easily prepare it year-round.
Why you'll love this recipe
- It's easy! Only a little chopping is involved, and a box grater does the rest.
- It's filling. Trust me. A little goes a long way.
- It's tasty. As with most Greek salads - this is a given.
- It makes a great side dish or a starter. I'll let you decide. Either way - you're winning!
- There is no mayo! It's dressed in a light vinaigrette with the magical Greek extra virgin olive oil. (similar to my Greek lettuce salad)
- It's gluten-free, dairy-free and low-carb (if that's your thing).
Ingredients
To make this delicious Greek cabbage salad, you're going to need the following ingredients:
- Cabbage: any green cabbage works well here. However, Asian cabbage is a lot softer in texture and becomes soggy. Red cabbage makes a great addition, too.
- Carrot: the sweetness of the carrot complements the hearty cabbage perfectly. You can leave it out if you don't have it.
- Parsley: I find it adds a slight earthiness to the lahanosalata. You could sub any of your favourite green herbs here, but I find anything else ends up clashing.
- Dressing ingredients: I'm opting for a vinaigrette made with olive oil and white vinegar. You can sub with red wine vinegar or lemon juice. ( I prefer the "kick" I get from vinegar, so it's my preferred acid).
- Seasoning: salt and pepper. Adjust according to your taste. (not pictured)
What else can I add?
While I prefer to keep this simple Greek cabbage salad traditional, you can always add your spin to it. Consider adding some feta cheese for a little extra salty, creamy kick. Red or green onions also work well as a flavourful addition.
How to make this recipe
The recipe card below contains the full recipe for this traditional Greek cabbage salad.
- Step 1: Remove the outer leaves of the cabbage and cut out the bottom core.
- Step 2: Shred your cabbage leaves finely using a knife or food processor.
- Step 3: Grate the carrot finely.
- Step 4: Finely chop the parsley leaves.
- Step 5: Prepare the vinaigrette by whisking the olive oil, vinegar and seasonings.
- Step 6: Add all the ingredients to a large bowl and toss the lahanosalata with the dressing. Allow the flavours to settle for half an hour, and enjoy!
Expert tips
- Ensure your ingredients are as fresh as possible.
- Use a sharp knife to shred the cabbage finely. A mandolin could also work. If you're feeding a crowd, get out of the food processor! It will make things easier in this instance.
- Allow the salad to "rest" once it's dressed. It allows the flavours to meld and become more intense.
Serving suggestions
This lahanosalata can either be served as a starter or as a side to any dish. Try it with my Greek roast lamb and Greek roasted potatoes. Oh! And don't forget to mop up the juices with some bread!
Storing
Don't worry about leftovers! You can store the shredded cabbage in an airtight container in the fridge for up to five days without the dressing, ensuring you can enjoy this delicious salad for days to come.
Video - how to make it
More salad recipes
If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.
📖 Recipe
Greek Cabbage Salad (Lahanosalata)
Ingredients
- 4 cups cabbage, (finely shredded - use green, purple or red)
- 1 carrot, finely shredded with a box grater
- 2 tablespoon flat-leaf parsley, finely shredded
Dressing
- 3 tablespoon extra virgin olive oil
- 1 tbsp vinegar, white or red
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Remove the outer leaves of the cabbage and cut out the bottom core.4 cups cabbage
- Shred your cabbage leaves finely using a knife or food processor.
- Grate the carrot finely using a box grater.1 carrot
- Finely chop the parsley leaves.2 tablespoon flat-leaf parsley
- Prepare the vinaigrette by whisking the olive oil, vinegar and seasonings.3 tablespoon extra virgin olive oil, 1 tablespoon vinegar, ¼ teaspoon salt, ¼ teaspoon pepper
- Add all the ingredients to a large bowl and toss the lahanosalata with the dressing. Allow the flavours to settle for half an hour, and enjoy!
Notes
- Ensure your ingredients are as fresh as possible.
- Use a sharp knife to shred the cabbage finely. A mandolin could also work. If you're feeding a crowd, get out of the food processor! It will make things easier in this instance.
- Allow the salad to "rest" once it's dressed. It allows the flavours to meld and become more intense.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Peter G
So easy!