Greek Cabbage Slaw – Deliciously Cool, Crisp and Refreshing

Greek Cabbage Slaw for Summer Barbecues, Picnics, Buffets Throughout the Year

There’s so much to love about Greek Cabbage Slaw, with its crisp texture, colorful vegetables and more complex flavor than the classic Greek Salad (Horiatika Salata). Though often considered a “winter salad,” Greek Cabbage Slaw (Lahanosalata) is enjoyable throughout the year. Lightly dressed in fresh lemon juice and extra virgin olive oil, this refreshing, cool and crunchy mix of green and purple cabbages, carrots, red pepper, celery, olives and crumbled feta or goat cheese is a perfect match for summer grilling.

Get ye to an olive bar

Castelvetrano olives may become your new favorite olives—just as they have become mine.  Castelvetranos are among the best-tasting olives in the world. Harvested young and cured in a salted brine, these green olives have a bright, rich sweet and salty flavor. Olives are umami flavor bombs. When included in Greek Cabbage Slaw, each bite bursts with flavor. You can find pitted Castelvetranos in your local olive bars or online.

More Cool, Crisp and Refreshing Slaws for All Seasons

• Broccoli Slaw with Carrot Ginger Dressing
• Lime Miso Cabbage Slaw with Poblano Chile
• Apple Cabbage Slaw
• Tricolor Slaw – Kale, Chard, Cabbage & Carrots
• Fennel, Apple, Jicama & Radish Slaw

Greek Cabbage Slaw (Lahanosalata)

A most deliciously fresh, crisp and colorful mix of green and purple cabbages, carrots, red pepper, celery, olives and crumbled feta or goat cheese lightly dressed in fresh lemon juice and extra virgin olive oil. A great salad any time of the year.

• For the best flavor, let your salad sit 30-60 minutes before enjoying it. In that time, liquid is drawn from the cabbage, mellowing the dressing. Store Greek Cabbage Slaw in the refrigerator, where it will remain crisp and delicious for at least three days.
• A food processor’s 4mm slicing blade makes super quick work of slicing the cabbage.
• Inspired by and adapted from a recipe from Julia Rackow in Milkstreet Magazine.

Makes 4-8 Servings                          Printer-Friendly Recipe
Total time approximately 1 hour

 Ingredients

• 1 pound (½ a medium head) green cabbage, thinly sliced (about 7 cups)
• 8 ounces (¼ a medium head) purple cabbage, thinly sliced (about 3 ½ cups)
• ½ pound carrots, coarsely grated (about 2 ½ cups)
• ½ cup fresh lemon juice, divided
• 2 ½ teaspoons sea salt, divided
• ⅓ cup extra-virgin olive oil
• ½ teaspoon organic sugar or honey
• 1 large garlic clove, coarsely chopped
• 2 cups thinly sliced celery
• 1 large red bell pepper, stemmed, seeded and cut into 1½-2-inch rough julienne slices (about 2 cups)
• 1 cup pitted and quartered green olives, such as Castelvetranos
• 1 cup (4 ounces) crumbled goat or feta cheese, optional

Instructions

1. In a large bowl, combine the sliced green and purple cabbages with the grated carrots, 3 tablespoons of fresh lemon juice and ¾ teaspoon salt. Toss gently with a rubber spatula. Toss occasionally while you prepare the dressing and the rest of the salad ingredients.
2. Use a blender to combine the remaining 5 tablespoons of lemon juice, 1¾ teaspoons salt, ⅓ cup of olive oil, sugar or honey and chopped garlic.
3. Thinly slice the celery and julienne the red pepper. Stir them into the cabbage and carrot mixture. Toss with the dressing. Just before serving, toss in three-fourths of both the olives and the optional crumbled cheese.
4. Transfer Greek Cabbage Slaw to a serving bowl.  Top with the reserved crumbled cheese and quartered olives.

Printer-Friendly Recipe.