Lahanosalata (Greek Cabbage Salad)
Embracing the essence of simplicity, this cabbage salad holds a special place in Greek households, particularly during the winter months. The star of the dish is the crispy shredded cabbage, and if desired, you can enhance it with the addition of carrots, although this step is entirely optional.
Ingredients
- 4 cups shredded white cabbage
- 1 cup finely shredded carrot
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- salt and freshly ground black pepper to taste
Instructions
- Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.
Notes
Cook’s Notes:
The amount of olive oil and vinegar is really to taste; the above is a guideline. Start out with half the stated amount, if desired, and add more to taste.
The salad will keep 2 to 3 days in the fridge.
Nutrition
Calories: 105kcalCarbohydrates: 6gProtein: 1gFat: 8gSaturated Fat: 1gSodium: 26mgPotassium: 177mgFiber: 2gSugar: 3gVitamin C: 23mgCalcium: 31mg
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