Greek Cabbage Salad Lahanosalata Vinegar Coleslaw Food

GREEK CABBAGE SALAD - LAHANOSALATA (VINEGAR COLESLAW)

Steps:

• Finely shred the cabbage and place in a bowl. Cut off the tips of the carrot. Peel and discard its outer skin and grate it using a box grater. Place in the bowl.
• Cut off the stem and bottom of the tomato and cut in half. Then cut each half into thin slices. Place in the bowl as well.
• Cut the onion and bell pepper into thin slices as well and place in the bowl with the remaining ingredients.
• Add the dried oregano and season with kosher salt and freshly ground pepper.
• Drizzle the olive oil and vinegar all over, and then mix the salad very well for 1-2 minutes with your hands. Rub and massage the cabbage to soften it and help the flavors blend together.
• Let the salad sit in the fridge for about 1 hour to marinade, before serving.

LAHANOSALATA (GREEK CABBAGE SLAW / SALAD)

Steps:

• Core the cabbage and shred as for making traditional coleslaw.
• Put the cabbage and carrot in a large bowl. Toss well.
• In a small bowl mix the olive oil, lemon juice and garlic (if using).
• Add salt to taste.
• Just prior to serving, pour over the salad and toss to coat.
• Adjust seasonings and olive oil or lemon juice as needed.
• Note: This is really lovely served with a generous hunk of feta cheese - either crumbled in, or served alongside so you can nibble on pieces of creamy cheese between bites of crispy salad.

LAHANOSALATA (GREEK CABBAGE SALAD)

Steps:

• Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

GREEK CABBAGE SALAD

Steps:

• Combine the cabbage, carrot, dill and garlic in a serving bowl.
• In a small jar, shake the olive oil, vinegar, mustard, yogurt and salt together and pour over the salad.
• Sprinkle with paprika and refrigerate until serving time.