Greek Cabbage Salad - Lahanosalata
Greek cabbage salad, or lahanosalata, is the de rigeur Greek salad when the weather gets chilly and cabbage comes into season. It’s easy to dress up this cabbage-carrot duo with other ingredients, and some of my favorites are pomegranate seeds, fresh dill and nuts. You can swap out the walnuts for pistachios, almonds, hazelnuts or healthy seeds, too, and you can add diced or shredded green apple to the mix, or even unsweetened dried cranberries, cherries or raisins. You’ll love this easy Greek cabbage salad with its crunch, perky flavor and versatility!
Ingredients
- 1 small cabbage or 1/2 medium cabbage 4 cups total when shredded
- 1 carrot
- ½ small bunch of fresh dill
- ½ cup walnuts
- ½ pomegranate
Dressing
- Juice from 1 lemon
- 4 Tbsp extra virgin Greek olive oil
- A pinch of sea salt
Instructions
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Shred the cabbage using the grating attachment on a food processor, or a box grater, or by halving and slicing thinly with a knife. Add the shredded to a large bowl. Grate the carrot on the coarse side of a box grater and add to the bowl. Finely chop the fresh dill and coarsely chop the walnuts and add both to the bowl. Deseed the pomegranate (to do this, cut it in half, hold each half over the bowl and tap the skin with a soup spoon to loosen the seeds) and add it to the large bowl with the cabbage-carrot-dill-walnut mix. Combine all the ingredients together.
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In a small bowl, prepare the dressing by adding lemon juice and sea salt first. Then add the olive oil and whisk well until incorporated.
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Pour the dressing over the salad and toss well to combine.
