Description
This Greek Cabbage Salad (Lahanosalata) is a fresh, simple, and vibrant dish made with finely shredded cabbage, grated carrots, and a tangy olive oil and vinegar dressing. This nutrient-packed salad is quick to prepare, and it’s a perfect side dish for any meal. Whether you’re looking for a healthy lunch, a light dinner, or a refreshing side, this Greek salad is sure to become a favorite.
Ingredients
For the Salad:
4 cups cabbage, finely shredded (green, purple, or red)
1 carrot, finely shredded with a box grater
2 tablespoons flat-leaf parsley, finely chopped
For the Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon vinegar (white or red)
¼ teaspoon salt
¼ teaspoon pepper
Instructions
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Prepare the cabbage: Remove the outer leaves of the cabbage and cut out the bottom core. Shred the cabbage leaves finely using a sharp knife, food processor, or mandolin.
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Grate the carrot: Use a box grater to finely grate the carrot.
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Chop the parsley: Finely chop the parsley leaves.
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Make the dressing: In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until well combined.
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Combine the salad: In a large bowl, add the shredded cabbage, grated carrot, and chopped parsley. Pour the dressing over the salad and toss well to combine.
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Rest the salad: Let the salad rest for 30 minutes to allow the flavors to meld together before serving.
Notes
- Add more vegetables: Thinly sliced bell peppers, red onions, or cucumbers can be added for extra crunch and color.
- Protein: Add grilled chicken, chickpeas, or feta cheese for a heartier meal.
- Spicy kick: Add red pepper flakes or a diced chili pepper to the dressing for some heat.
- Sweetener: A teaspoon of honey or maple syrup can be added to the dressing for a subtle sweetness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
