Lahanosalata (Greek Cabbage Salad)


Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.

Prep Time:
10 mins
Total Time:
10 mins
6 servings


  • 4 cups shredded white cabbage

  • 1 cup finely shredded carrot

  • 4 tablespoons olive oil

  • 3 tablespoons red wine vinegar

  • salt and freshly ground black pepper to taste


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

Cook's Notes:

The amount of olive oil and vinegar is really to taste; the above is a guideline. Start out with half the stated amount, if desired, and add more to taste.

The salad will keep 2 to 3 days in the fridge.

Nutrition Facts (per serving)

105 Calories
9g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 105
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 7%
Sodium 26mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 1g
Vitamin C 23mg 115%
Calcium 31mg 2%
Iron 0mg 2%
Potassium 177mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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