Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Lahanosalata

Serves 4 to 6 Salad vegetarian, Salads

Lahanosalata

Lahanosalata is a staple of Greek winter tables, a dish that brings warmth and brightness to the heart of the cold season. Traditionally prepared in homes across Greece, it reflects a time-honored approach where olive oil flows generously, salt is added instinctively, and a squeeze of lemon is always within reach. This unpretentious cabbage salad captures the essence of everyday Greek cooking, cherished by families who gather around to share its simple pleasures.

The taste of Lahanosalata is both crisp and refreshing, with the white cabbage and carrots providing a satisfying crunch. The olive oil lends a rich, smooth character, while lemon juice adds a zesty brightness, all harmonized by a whisper of dried oregano. Each bite offers a balance of flavors, lightly seasoned with fine sea salt, making it a natural companion to any winter meal.

Ingredients

  • 500 gwhite cabbage — shredded
  • 2carrots — grated
  • 80 mlolive oil
  • 3 tbsplemon juice
  • 1 tspdried oregano
  • to tastefine sea salt

Method

  1. Begin by preparing the cabbage. Remove any wilted outer leaves from the 500 g white cabbage and cut it into quarters. Slice each quarter into thin shreds using a sharp knife or a mandoline. The cabbage should be finely shredded, almost like confetti, to ensure it absorbs the dressing well.
  2. Peel the 2 carrots and grate them using the large holes of a box grater. The grated carrots should be fine enough to mix well with the cabbage, adding a sweet crunch to the salad. Combine the shredded cabbage and grated carrots in a large mixing bowl.
  3. In a small bowl, prepare the dressing by combining 80 ml of olive oil, 3 tbsp of lemon juice, and 1 tsp of dried oregano. Whisk the mixture until it emulsifies slightly, creating a uniform dressing. Taste and adjust with fine sea salt to your preference, ensuring the dressing is well-seasoned but not overpowering.
  4. Pour the dressing over the cabbage and carrot mixture. Use clean hands or salad tongs to toss the salad gently, ensuring every strand of cabbage and carrot is coated with the dressing. The goal is to keep the vegetables crisp and intact while evenly distributing the flavors.
  5. Once the salad is thoroughly mixed, transfer it to a serving platter or bowl. Serve immediately with fresh bread on the side to soak up any remaining juices. The salad should be vibrant and aromatic, with the lemon and oregano complementing the fresh crunch of the vegetables.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Greek cuisine