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–+ servings
Greek Cabbage Salad

Crisp and Tangy Greek Cabbage Salad for Refreshing Meals

Enjoy a vibrant and healthy Greek Cabbage Salad, known as Lahano-salata, perfect for a refreshing side dish packed with Mediterranean flavors.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Base
  • 300 grams large white cabbage Acts as the crunchy foundation of the salad; mixing with red cabbage can add vibrant color.
  • 1 small tomato Offers juiciness and a touch of sweetness; cherry tomatoes can amplify the flavors even more.
  • 0.5 green bell pepper Adds a mild sweetness and crunch; yellow or red bell peppers can provide a sweeter taste.
  • 1 small carrot Brings natural sweetness and color; grate it for better texture integration.
  • 0.5 small red onion Introduces sharpness and depth; green onions are a milder alternative.
Dressing
  • 1 teaspoon dried oregano Infuses the salad with earthy notes; fresh oregano can enhance its vibrancy.
  • 4 tablespoons olive oil Provides heart-healthy fats and richness; opt for high-quality extra virgin olive oil for the best flavor.
  • 3 tablespoons red wine vinegar Adds a tangy punch to balance all the flavors; apple cider vinegar makes a great substitute.

Equipment

  • sharp knife
  • mandoline
  • mixing bowl
  • box grater
  • Food processor

Method
 

Preparation Steps
  1. Begin by finely shredding the large white cabbage using a sharp knife or a mandoline for uniformity. Transfer to a large mixing bowl.
  2. Grate the small carrot using a box grater or a food processor and add to the mixing bowl.
  3. Slice the small tomato into thin rounds or wedges and add to the bowl.
  4. Cut the green bell pepper and small red onion into thin slices and incorporate them into the bowl.
  5. Sprinkle the dried oregano over the mixture, season with kosher salt and pepper, and gently toss to combine.
  6. Drizzle the olive oil and red wine vinegar over the salad, mixing thoroughly for 1-2 minutes to soften the cabbage.
  7. Cover the bowl and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

Use the freshest vegetables for a vibrant crunch. Letting the salad sit allows flavors to meld beautifully. Hold off on adding tomatoes if making in advance to avoid sogginess.

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