Name: Cabbage salad with lemon dressing
Yield: Serves 4
Cuisine: Greek
Ingredients: salt; 30 ml/2 tbsp finely chopped fresh flat leaf parsley; 1 white cabbage; 12 black or Kalamata olives; 75–90 ml/5–6 tbsp extra virgin olive oil; 30 ml/2 tbsp lemon juice; 1 garlic clove, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

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.

Ingredients

1 white cabbage
12 black or Kalamata olives

Europe
Greece
Winter
Gluten-free
Vegan
Mediterranean

Method

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.

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