Cabbage Salad

Known in Greece as: Lahano Salata

A simple, crunchy Greek cabbage salad with carrots and a tangy lemon dressing.

TIME BREAKDOWN
Prep: 15 min
Total: 15 minutes
Vegetarian
✅
Nuts
❌
Serves
6 - 8
Difficulty
Very Easy

Ingredients

  • ½ medium white cabbage (about 600g), very finely shredded
  • 2 large carrots, peeled and grated or julienned
  • 4 spring onions, thinly sliced
  • Juice of 2 lemons
  • 100ml extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Large handful fresh parsley, roughly chopped
  • Large handful fresh dill, roughly chopped

Method

  1. Using a sharp knife or mandoline, shred the cabbage as finely as possible. The thinner the better - it should be almost like coleslaw.

  2. Place the shredded cabbage in a large bowl. Sprinkle with 1 teaspoon of salt and massage it gently with your hands for 2-3 minutes. This helps soften the cabbage and makes it more digestible. Let it sit for 5 minutes.

  3. You'll notice the cabbage has released some water. Give it a gentle squeeze (don't press too hard) and drain off the excess liquid.

  4. Add the grated carrots and sliced spring onions to the cabbage.

  5. In a small bowl or jar, whisk together the lemon juice, olive oil, vinegar, oregano, salt, and pepper until emulsified.

  6. Pour the dressing over the cabbage mixture and toss well to combine.

  7. Add the fresh parsley and dill, and toss again. The herbs should be generous and visible throughout the salad.

  8. Taste and adjust the seasoning. The salad should be tangy and bright from the lemon, with good seasoning.

  9. For best results, let the salad sit for 15-30 minutes before serving to allow the flavours to meld. It can also be made several hours ahead.

  10. Serve chilled or at room temperature as a refreshing side dish. It's perfect alongside grilled meats, souvlaki, or as part of a mezze spread. The salad keeps well in the fridge for 2-3 days, though it's best eaten within 24 hours while still crisp.