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4
Easy
By Rena Salaman
Published 2023
In winter, lahano salata frequently appears on the Greek table. It is made with compact creamy-coloured ‘white’ cabbage. In more northern climates, this type of tight-headed cabbage tends to be a little woody, but in Greece it always produces a rather sweet-tasting, unusual salad.
Cut the cabbage in quarters, discard the outer leaves and trim off any thick, hard stems as well as the hard base. Lay each quarter in turn on its side and cut long, very thin slices until you reach the central core, which should be discarded. The key to a perfect cabbage salad is to shred the cabbage as finely as possible.