Name: Northern Greek Lahanosalata (Λαχανοσαλάτα)
Prep time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 700g firm white cabbage, outer leaves removed; 120g carrot, peeled; 12g fine sea salt; 45ml fresh lemon juice; 20ml red wine vinegar; 75ml extra virgin olive oil, preferably Koroneiki; 1g dried Greek oregano; 2g freshly ground black pepper; 15g flat-leaf parsley, finely chopped, optional

Question 1

How do you make Northern Greek lahanosalata?

Accepted Answer

Make Northern Greek lahanosalata by finely shredding 700g firm white cabbage, rubbing it with 12g fine sea salt for 1 to 2 minutes, and resting it for 10 minutes. Add grated carrot, then toss with lemon juice, red wine vinegar, extra virgin olive oil, Greek oregano, and black pepper.

Question 2

Why do you salt cabbage before dressing lahanosalata?

Accepted Answer

Salt the shredded white cabbage before dressing lahanosalata to soften the ribbons and make them glossy without collapsing. The 10-minute salt rest helps the lemon juice, red wine vinegar, and olive oil cling to the cabbage instead of sliding off stiff, dry pieces.

Question 3

How thin should I shred cabbage for Greek cabbage salad?

Accepted Answer

Shred white cabbage as thinly as possible for Greek cabbage salad, cutting across the leaves into fine ribbons. Thin cabbage takes the lemon and olive oil dressing into every fold. Thick cabbage pieces stay stiff and taste separate from the dressing.

Question 4

Do I need a mandoline to make lahanosalata?

Accepted Answer

You do not need a mandoline to make lahanosalata, but a mandoline with a hand guard gives very fine, even cabbage ribbons. A sharp knife works well if you slice the quartered white cabbage thinly across the leaves and remove the hard core first.

Question 5

Can I make Greek cabbage salad ahead of time?

Accepted Answer

Shred the white cabbage up to 1 day ahead and keep it covered in the refrigerator. Dress Greek cabbage salad 10 to 30 minutes before serving for the best texture. After a few hours, lahanosalata stays good but becomes softer and more pickled.

Question 6

What do you serve with lahanosalata?

Accepted Answer

Serve lahanosalata cool or at room temperature beside Greek winter dishes such as fasolada, revithia, lentils, baked potatoes, grilled fish, or a wedge of feta. The bright cabbage, carrot, lemon, vinegar, and olive oil balance hearty beans and simple seafood.

Culinary Explorer

Northern Greek Lahanosalata (Λαχανοσαλάτα)

Ingredients

firm white cabbage (lahano)

carrot

fine sea salt

Where cooking meets culture.

Ingredient	Quantity
firm white cabbage (lahano)outer leaves removed	700g
carrotpeeled	120g
fine sea salt	12g