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

This Greek cabbage salad, or lahanosalata, combines finely shredded cabbage, carrot and parsley with a simple olive oil and vinegar dressing. Crisp, fresh and easy to prepare, it’s perfect alongside grilled or roasted meats.
Course Appetizer, Salad, Side Dish
Cuisine Greek
Diet Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 serves
Calories 118kcal
Author Peter G

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
Metric - US Customary

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
  • Grate the carrot and finely chop the parsley.
  • Whisk the olive oil, vinegar, salt and pepper together in a small bowl.
    1 carrot
  • 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

Video

Notes

  1. 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.
  2. Variations: Add some red cabbage for extra colour and crunch, or finish with crumbled feta or sliced spring onions.

Nutrition

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