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–+ servings

Greek Cabbage Salad - Lahanosalata (vinegar coleslaw)

A refreshing Greek salad made with shredded cabbage and a tangy vinegar dressing, perfect as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, side
Cuisine: Greek
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 head green cabbage shredded
  • 1 large carrot shredded
  • 1 cup red bell pepper thinly sliced
  • 1/2 cup red onion thinly sliced
Dressing
  • 1/4 cup olive oil extra virgin
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey optional
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground

Method
 

Prepare the Vegetables
  1. Shred the cabbage and carrot using a grater or food processor.
  2. Thinly slice the red bell pepper and red onion.
Make the Dressing
  1. In a mixing bowl, whisk together the olive oil, red wine vinegar, dijon mustard, honey, salt, and black pepper until well combined.
Combine and Serve
  1. In a large bowl, combine the shredded cabbage, carrot, red bell pepper, and red onion.
  2. Pour the dressing over the salad and toss well to coat all the ingredients.
  3. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 13gSaturated Fat: 2gFiber: 3gSugar: 2g

Notes

This salad can be made a few hours in advance and stored in the refrigerator. It tastes even better after marinating.

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