📝 About This Recipe
Lahanosalata is the quintessential winter salad of Greece, offering a vibrant, crunchy alternative to the summer Horiatiki. This rustic dish combines finely shredded cabbage and carrots with a punchy, herb-infused lemon and olive oil dressing that softens the vegetables while keeping them crisp. It is a masterclass in Mediterranean simplicity, balancing acidity and richness to brighten up any hearty meal.
🥗 Ingredients
The Base
- 1/2 large head White Cabbage (approx. 6-7 cups, very finely shredded)
- 2 medium Carrots (peeled and coarsely grated)
- 1/2 large Red Bell Pepper (finely diced or thinly sliced into matchsticks)
- 3 stalks Green Onions (thinly sliced, white and light green parts)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Celery Leaves (finely chopped for authentic aroma)
Ladolemono Dressing
- 1/3 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Red Wine Vinegar (for extra depth of acidity)
- 1 clove Garlic (minced into a paste)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Optional Garnishes
- 6-8 pieces Kalamata Olives (whole or sliced)
- 50 grams Feta Cheese (crumbled, for a creamy contrast)
👨🍳 Instructions
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1
Begin by removing the tough outer leaves of the cabbage and cutting the head in half. Cut out the hard core from one half and discard.
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2
Using a very sharp chef's knife or a mandoline slicer, shred the cabbage as finely as possible. The thinner the shreds, the better the dressing will be absorbed.
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3
Place the shredded cabbage in a large colander. Sprinkle with a generous pinch of salt and massage the cabbage with your hands for 2 minutes until it begins to soften and release some moisture.
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4
Rinse the cabbage quickly under cold water to remove excess salt, then pat it very dry with a clean kitchen towel or use a salad spinner.
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5
Peel the carrots and grate them using the coarse side of a box grater. Add them to a large mixing bowl with the cabbage.
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6
Finely dice the red bell pepper and slice the green onions. Add these to the bowl along with the chopped parsley and celery leaves.
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7
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until emulsified.
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8
Pour about three-quarters of the dressing over the vegetables.
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9
Toss the salad thoroughly using two large spoons or your hands to ensure every strand of cabbage is coated.
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10
Taste the salad. If it needs more zing or richness, add the remaining dressing and adjust salt to your preference.
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11
Let the salad sit at room temperature for at least 15-20 minutes before serving. This 'resting' period allows the flavors to meld and the cabbage to tenderize further.
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12
Transfer to a serving platter and garnish with Kalamata olives and crumbled feta if using.
💡 Chef's Tips
The secret to a great Lahanosalata is the 'massage' step; it breaks down the cabbage fibers for a better mouthfeel. Always use a high-quality Greek Extra Virgin Olive Oil, as it is the primary flavor carrier of the dish. If you prefer a bit of heat, add a pinch of chili flakes (boukovo) to the dressing. To save time, you can use a food processor with a slicing attachment, though hand-cutting provides a more rustic texture. Leftovers are even better the next day as the cabbage pickles slightly in the lemon juice.
🍽️ Serving Suggestions
Serve alongside grilled meats like Souvlaki or Lamb Chops to cut through the richness. Pair with a glass of crisp Assyrtiko wine from Santorini. Accompany with warm pita bread and a side of creamy Tzatziki. It makes a fantastic topping for a gyro or a Mediterranean-style pulled pork sandwich. Serve as part of a Meze platter with Dolmades and Spanakopita.