Greek Cabbage Salad (Lahanosalata) Recipe
This refreshing Greek cabbage salad, known as Lahanosalata, combines shredded green and red cabbage with grated carrots, walnuts, and a tangy, slightly sweet dressing made from olive oil, wine vinegar, and grape syrup. It’s a crunchy, vibrant, and easy-to-make salad perfect as a light side dish or a healthy snack, ready in just 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Vegetables
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup grated carrots
Nuts
- 1/2 cup crushed walnuts (optional)
Dressing
- 4 tablespoons olive oil
- 2–3 tablespoons wine vinegar
- 1–2 tablespoons grape syrup (or maple syrup or honey)
- Salt and pepper to taste
Instructions
- Prepare the salad base: In a large bowl, combine the shredded green cabbage, shredded red cabbage, grated carrots, and crushed walnuts if using. Mix gently to distribute all ingredients evenly.
- Make the dressing: In a small bowl, whisk together the olive oil, wine vinegar, and grape syrup until well combined and slightly emulsified. Alternatively, you can put these dressing ingredients in a jar, seal it tightly, and shake vigorously to mix thoroughly.
- Toss salad with dressing: Pour the dressing over the cabbage mixture and toss well to coat all the vegetables evenly. Taste the salad and adjust salt, pepper, or syrup amounts to your preference.
- Serve immediately: Enjoy the salad fresh as a crisp, flavorful side or light meal. It can be served right away or chilled briefly for a crisper texture.
Notes
- Walnuts are optional but add a pleasant crunch and nuttiness; feel free to omit if allergic or prefer a nut-free version.
- Grape syrup can be substituted with maple syrup or honey for sweetness according to availability or dietary preference.
- Adjust the amount of vinegar and syrup depending on your desired balance of tangy and sweet flavors.
- This salad is best consumed fresh to retain its crisp texture but can be refrigerated for up to 1 day.
- For a vegan version, use maple syrup or grape syrup instead of honey.
- Crush walnuts roughly to maintain texture; finely ground nuts can make the salad mushy.
