Greek · PANTRYHOP RECIPE
Lahanosalata Greek Cabbage Salad
15 minutes · 4 servings · vegan
This is a common Greek winter salad, usually kept simple with olive oil and lemon.
Ingredients
Check you have the quantities below.
- 6 cups green cabbage, thinly sliced
- 1 carrot, grated
- 2 tbsp parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3/4 tsp salt
- 1/4 tsp black pepper
Let’s make it
- Put the cabbage, carrot, and parsley in a bowl.
- Whisk olive oil, lemon juice, salt, and pepper.
- Pour over the salad and toss well.
- Let stand 5 minutes before serving so the cabbage softens slightly.
Thinly slicing the cabbage makes it much easier for children to chew.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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