📝 About This Recipe
Hailing from the cosmopolitan Greek kitchens of Constantinople (modern-day Istanbul), this 'Politiki' salad is a masterclass in texture and balanced acidity. Unlike standard coleslaws, this version relies on a meticulous hand-massaging technique that softens the cabbage while infusing it with a bright, garlicky vinaigrette. It is a crunchy, colorful, and deeply aromatic staple that brings a refreshing zing to any Mediterranean feast.
🥗 Ingredients
The Vegetable Base
- 1/2 head White Cabbage (approx. 500g, very finely shredded)
- 1/4 head Red Cabbage (for color and crunch, finely shredded)
- 2 large Carrots (peeled and coarsely grated)
- 2 pieces Celery Stalks (finely sliced)
- 1 medium Red Bell Pepper (cut into very thin matchsticks)
- 1/2 bunch Flat-leaf Parsley (finely chopped)
The Aromatics & Preserves
- 2 cloves Garlic (minced into a paste)
- 2 pieces Pickled Florina Peppers (sliced into thin strips)
- 1 teaspoon Sea Salt (plus more to taste)
The Dressing
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 3 tablespoons White Wine Vinegar (or apple cider vinegar)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1/2 teaspoon Dried Oregano (Greek rigani)
👨🍳 Instructions
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1
Begin by preparing the cabbage. Remove any wilted outer leaves and shred the white and red cabbage as finely as possible using a sharp knife or a mandoline slicer.
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2
Place the shredded cabbage in a very large mixing bowl and sprinkle with the sea salt.
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3
Using clean hands, vigorously massage the cabbage for 3-5 minutes. This is the 'secret' step: you want the cabbage to wilt slightly, release its juices, and become tender yet remain crisp.
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4
Grate the carrots using the coarse side of a box grater and add them to the bowl with the cabbage.
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5
Finely slice the celery and the red bell pepper into thin julienne strips and add them to the mixture.
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6
In a small jar or bowl, whisk together the extra virgin olive oil, vinegar, lemon juice, sugar, and minced garlic until emulsified.
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7
Pour the dressing over the vegetables and toss thoroughly to ensure every strand of cabbage is coated.
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8
Fold in the chopped parsley and the sliced pickled Florina peppers for a pop of color and tang.
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9
Taste the salad. Adjust the seasoning with more salt or vinegar if you prefer a sharper profile.
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10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the vegetables to pickle slightly in the dressing.
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11
Give the salad a final toss before plating to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
The key to a true Politiki is the 'marinating' time; it actually tastes better the next day. Always use a high-quality Greek olive oil, as it provides the fruity backbone of the dish. If you find the raw garlic too sharp, let it sit in the vinegar for 10 minutes before adding the oil. For the best texture, ensure your vegetables are sliced as uniformly as possible. Don't skip the red cabbage; it provides a beautiful visual contrast and a different nutritional profile.
🍽️ Serving Suggestions
Serve alongside grilled meats like Souvlaki or Lamb Chops to cut through the richness. Pair with a glass of chilled Assyrtiko wine for a refreshing Mediterranean lunch. Use it as a crunchy topping for gyro wraps or pita pockets. Serve as part of a Meze platter with hummus, tzatziki, and warm olives. It makes an excellent accompaniment to fried seafood like calamari or whitebait.