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a bowl of Greek cabbage salad on a white surface.
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Greek Cabbage Salad (Lahanosalata)

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!
Course Appetizer, Salad, Side Dish
Cuisine Greek
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 serves
Calories 118kcal
Author Peter G

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
Metric - US Customary

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! 

Video

Notes

  1. Ensure your ingredients are as fresh as possible. 
  2. 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. 
  3. Allow the salad to "rest" once it's dressed. It allows the flavours to meld and become more intense. 

Nutrition

Serving: 4serves | Calories: 118kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g