My Greek cabbage salad, or lahanosalata, is crisp, fresh and incredibly simple. Made with finely shredded cabbage, carrot and parsley, it's one of those classic Greek salads that works beautifully alongside grilled or roasted meats.
Table of Contents
Recipe Snapshot
- What it is: A classic Greek cabbage salad made with finely shredded cabbage, carrot and parsley, tossed in a simple olive oil and vinegar dressing.
- Why you'll love it: Crisp, fresh and full of texture, with a sharp, tangy dressing that brings everything together.
- How to make it: Shred the cabbage and carrot, add the parsley, then toss everything together with the dressing.
Ingredients
- Cabbage: Any firm green cabbage works well here. You can also add some red cabbage for colour and extra crunch.
- Carrot: Adds a little sweetness to balance the cabbage and sharp vinaigrette.
- Parsley: Adds freshness and a subtle earthy flavour. I prefer flat-leaf parsley here because it doesn't overpower the cabbage.
- Dressing: Extra virgin olive oil and white vinegar make a simple, sharp vinaigrette. Red wine vinegar also works well. You can use lemon juice, but I prefer the extra kick vinegar gives the salad.
Variations
- Red cabbage: Replace some of the green cabbage with red cabbage for extra colour and crunch.
- Feta: Crumble some feta over the salad for a salty, creamy contrast.
- Spring onions: Thinly sliced spring onions add a mild onion flavour and extra freshness.
How to make Greek cabbage salad
Shred the cabbage
Remove any tough outer leaves, then finely shred the cabbage with a sharp knife.
Prepare the vegetables
Grate the carrot and finely chop the parsley.
Make the dressing
Whisk the olive oil and vinegar together until combined.
Dress the salad
Add everything to a large bowl, season with salt and pepper and toss well to coat.
Peter's Tips
- Shred the cabbage finely: Thin shreds give the salad its characteristic light, crunchy texture and allow the dressing to coat it evenly.
- Keep this version simple: This is the kind of lahanosalata I know as a household salad: cabbage, carrot, parsley and a sharp vinegar dressing. You'll find plenty of variations throughout Greece.
- Try a sweeter dressing: In villages around Sparta, I've ordered versions called anamykti ("mixed"), made with extra vegetables and a sweet balsamic-style dressing. It's different from this simple version, but absolutely delicious.
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Serving suggestions
Lahanosalata works particularly well with grilled and roasted meats. Serve it alongside pork souvlaki, biftekia or keftedes, with some warm pita bread on the side. I also love it as part of a larger Greek spread with other salads and dips.
Storing
Fridge: Lahanosalata is best dressed just before serving. If you're preparing it ahead, store the shredded cabbage, carrot and parsley in an airtight container in the fridge and keep the dressing separate. Toss everything together when you're ready to serve.
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📖 Recipe
Greek Cabbage Salad (Lahanosalata)
Video
Conversions
Ingredients
- 4 cups cabbage, (finely shredded)
- 1 carrot, grated
- 2 tablespoon flat-leaf parsley, finely chopped
Dressing
- 3 tablespoon extra virgin olive oil
- 1 tbsp vinegar, red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Remove the tough outer leaves and core from the cabbage, then finely shred it with a sharp knife or food processor.4 cups cabbage (finely shredded)
- Grate the carrot and finely chop the parsley.
- Whisk the olive oil, vinegar, salt and pepper together in a small bowl.1 carrot grated
- Add the cabbage, carrot and parsley to a large bowl. Pour over the dressing and toss well to combine. Serve immediately.2 tbsp flat-leaf parsley finely chopped
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Peter's Tips
- Make ahead: Prepare the cabbage, carrot and parsley ahead of time and refrigerate them in an airtight container. Keep the dressing separate and toss just before serving.
- Variations: Add some red cabbage for extra colour and crunch, or finish with crumbled feta or sliced spring onions.
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.
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Rate and Comment below!This post was originally published in June 2024 but was updated with new and improved information in October 2026.
Peter G says
So easy!
ALICE says
thanks, no carrot in the Cypriot version though
Peter G says
Oh! I had no idea. Thanks for the heads up!
Sally Burke says
Thank you for sharing… I have made it for dinner tonight as well as Greek Lemon potatoes to serve with steak, I’m sure it is going to be delicious. I did add some spring onions but only because they were there and needed to be used.
Peter G says
Actually spring onions are another addition that definitely work! Thanks again.