When you think of "Greek salad", what do you think? Probably what everyone thinks - tomato, feta, cucumber, olives and onions. This is a different type of Greek salad though, one that celebrates the humble cabbage. Think of it as Greek coleslaw - or a healthier alternative to coleslaw!
Look, I love Horiatiki Salata (the aforementioned "Greek salad") but tomatoes are such a core ingredient for that dish that it's just not great to eat during winter. Cabbage, on the other hand, is a cold weather crop that stores well, so this is the perfect salad for those colder months when the tomatoes aren't great.
As I mentioned earlier, this really is a Greek coleslaw in many respects, but using a vinaigrette based dressing rather than a heavy mayonnaise based one.
Want some more salad recipes? How about trying My Favourite Coleslaw, or my Greek Salad recipe.
What is "Lahanosalata"
Lahanosalata is Greek for "Cabbage salad". It's essentially a Greek coleslaw - shredded green and purple cabbage, carrots, onion along with some herbs in a zesty vinegar based dressing.
Greek Cabbage "Lahanosalata" Salad ingredients
- Cabbage - you can't have a cabbage salad without it! This recipe uses both purple and green cabbage, but if you just want to use one colour cabbage go for it.
- Carrots - continuing on the coleslaw vibe, the carrots bring a nice crunch and sweetness to the salad
- Red capsicum
- Red onion - we only use a little bit, to offset the sweetness from the dressing, carrots and capsicum. Feel free to leave it out if you'd prefer, or substitute with scallions.
- Herbage - it wouldn't be a Greek salad without plenty of herbs. We use parsley, dill and dried oregano to bring the flavour.
- Pepperoncini - this brings a little background heat to the salad. Not a fan of chilli? Leave it out. I use jarred pepperoncini in vinegar, if you can't find them you could use mild fresh chillis.
For the vinaigrette
- Extra virgin olive oil
- Balsamic vinegar
- Honey - brings a little sweetness to our dressing
How to make Greek Cabbage Salad "Lahanosalata"
Prepare the vegetables - shred the cabbage by cutting very thin slices with a sharp knife, or use a food processor with a slicing attachment. Peel and grate the carrot. Dice the capsicum, thinly slice the onion, chop the parsley and dill and slice the pepperoncini.
Add the prepared vegetables to a large mixing bowl
Mix the salad ingredients thoroughly
Prepare the salad dressing by adding all ingredients to a bowl or jar with a lid. If using a jar, shake well to combine, otherwise use a fork or whisk to combine and emulsify the oil with the other ingredients.
Dress the salad and season with salt and pepper just before serving.
Tips
- Slice that cabbage thin! Use a sharp knife for precise cuts, or if you're in a hurry, a food processor with a slicing attachment will do the trick.
- Fresh herbs are key; they bring that unmistakable Greek flavour to the party. Don't use dried herbs though - they don't work in the salad.
- Make it ahead - prep your veg and store them separately from the dressing. Combine just before serving for the freshest taste.
- The pepperoncini adds a mild heat, but use more or less of them to achieve your desired heat level.
- While not traditional, a sprinkle of feta or a handful of toasted nuts works well.
Do I have to use two different types of cabbage?
No - I like the look and the nutritional benefit from having different types of cabbage (red and green in this instance), but feel free to use just a single type of cabbage if you prefer, or whichever varieties you prefer.
What's pepperoncini? What can I substitute it with?
Pepperoncini is an Italian chilli that is also popular within Greece. They're a short chilli and as far as heat goes, they are fairly mild. Using them in the salad brings a small amount of heat, and as I use pickled pepperoncini, they bring a bit of that pickle umami to the salad.
You don't have to use pepperoncini - leave it out if you're not a fan. If you can't find pepperoncini, you can substitute whichever pickled chillis you like.
What to do with leftovers?
This will last for a few days in the fridge. As with most salads, it will last better if you don't dress the salad before placing it in the fridge for any length of time. I'd suggest if you don't think the entire salad will be eaten in one sitting to only dress however much you think will be eaten in one sitting before storing the rest of the undressed salad in the fridge.
If you've already added the dressing and seasoning, it will still be fine - just drain off any excess liquid.
How long will this Greek cabbage salad last in the fridge?
Look, we all love leftovers, but let's be real - this salad is at its best when fresh. If you've already dressed it, you're looking at about 2-3 days in the fridge before it starts to lose its crunch.
If you're planning ahead, keep the dressing separate from the veg. Your undressed salad will stay crisp and fresh for 3-4 days. When you're ready to eat, just give it a quick toss with the dressing and you're good to go.
Greek Cabbage Salad "Lahanosalata"
| Prep | Total |
|---|---|
| 15 mins | 15 mins |
- 1kg cabbage, thinly sliced ideally mixed colours, see note 1
- 2-3 carrots, peeled and grated
- 1 red capsicum, diced
- 1/4 small onion, thinly sliced substitute with 2 thinly sliced scallions if you'd prefer
- 15g parsley, chopped
- 1 tsp dried oregano preferably Greek Oregano
- 30g fresh dill, chopped about 1/2 a bunch
- Make salad - place all of the salad ingredients into a large bowl and mix using a spoon or your hands to evenly distribute the ingredients.
- Make the dressing - place the vinaigrette ingredients into a small bowl or jar with a lid. If using a bowl, whisk the ingredients for the vinaigrette until well combined and the oil is emulsified with the honey and vinegar. If using a jar, shake well until combined.
- Dress the salad - always dress salads just before serving, and add the salt and pepper to taste at the same time. Mix well to combine the dressing with the salad ingredients.
- Cabbage - the recipe uses a mixture of purple and green cabbage - you can use one colour if you'd prefer. 500g equates to roughly a small quarter cabbage here. To shred the cabbage, discard any tatty outer leaves and use a sharp knife and make thin slices, or alternatively use a mandolin or food processor with a thin slicing disc.
- Pepperoncini is a mild Mediterranean chilli pepper that is usually sold (at least in the West) pickled. If you can't find it, use whichever mild pickled chilli you prefer. If you don't like chilli, you can leave it out of the recipe all together. Find pepperoncini at your local European or Mediterranean grocer.
- Salt and pepper - Don't add salt or the dressing until you're going to serve the salad, because the salt will pull out a lot of liquid from the cabbage.
