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Greek Cabbage Salad

Delicious Greek Cabbage Salad: A Fresh Twist on Coleslaw

This Greek Cabbage Salad offers a refreshing and tangy alternative to traditional coleslaw, perfect for any meal.
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Prep Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 300 grams Large White Cabbage Feel free to mix in green and red cabbage for color.
  • 1 small Tomato Cherry tomatoes work wonderfully.
  • 0.5 small Green Bell Pepper Substitute with red or yellow for sweetness.
  • 1 small Carrot Grate an extra for more sweetness.
  • 0.5 small Red Onion Scallions can be used for a milder flavor.
For the Dressing
  • 1 teaspoon Dried Oregano Fresh oregano can substitute.
  • 4 tablespoons Olive Oil Opt for high-quality extra virgin.
  • 3 tablespoons Red Wine Vinegar White wine vinegar or lemon juice can be used.

Equipment

  • Knife
  • mandoline slicer
  • mixing bowl
  • grater
  • vegetable peeler

Method
 

Step-by-Step Instructions
  1. Begin by removing any tough outer leaves from the large white cabbage. Cut the cabbage into quarters and remove the core. Finely shred the cabbage using a knife or mandoline slicer.
  2. Peel the small carrot and grate it using a box grater or food processor. Add this to the mixing bowl with the shredded cabbage.
  3. Slice the small tomato into wedges or cubes and add it to the bowl.
  4. Cut the half green bell pepper into thin strips and dice the half small red onion. Add both to the bowl.
  5. Sprinkle the dried oregano, along with salt and pepper, into the bowl and toss to combine.
  6. Drizzle the olive oil and red wine vinegar over the salad and mix everything together for about 1-2 minutes.
  7. Transfer the salad to the refrigerator and let it marinate for at least 1 hour.

Notes

To maintain the salad's crunch, avoid adding tomatoes until just before serving, especially if made in advance.