Lahanosalata could be called the coleslaw of Greece, but tts complex layers of flavor and texture put it in a class of its own. The creaminess of a mayonnaise-based dressing counters the crunchy cabbage, onion, walnuts, pomegranate seeds, celery, and sweet sultana raisins. Try serving this at a BBQ for a nice change of pace.
Very different from the classic stand-alone Greek salad of lettuce, tomato, olives and cucumber with feta cheese, Lahanosalata offers a nice crunch to complement grilled foods.
Greek Cabbage Salad
- Large serving bowl, small bowl
- Food processor
- Jar with cap
- 3 cup Cabbage, cored and roughly chopped
- 3 stalk Celery, roughly chopped
- 1 medium Onion, roughly chopped
- ¾ cup Walnuts, toasted a chopped into big pieces
- 2 tbsp Sultanas (or golden raisins)
- ½ cup Pomegranate seeds (or sunflower seeds or toasted Almond slivers)
- Salt, pepper, and paprika to taste
- 3/4 cup Mayonnaise
- 2 tbsp Extra virgin olive oil
- 1 tbsp Wine vinegar
- 1 tsp Mustard
- 1 Lemon, juice and yellow zest
- 1 tbsp Honey
- Salad – Finely chop cabbage, onion, and celery in a food processor. Pour into a large bowl and thoroughly mix with walnuts, sultanas, and half of the pomegranate/sunflower/almonds. Season with paprika, salt, and pepper.
- Dressing – Empty ¼ cup mayonnaise into the salad and mix. Add the remaining salad dressing ingredient into a jar, cover, and shake until everything is well combined. Pour over salad and mix well.Serve – Sprinkle top with paprika and then the remaining pomegranate seeds and some sultanas and walnuts. Refrigerate at least an hour before serving
- Lahanosalata can be made ahead of time and refrigerated 3-4 days.
- If desired, add fresh tomatoes slices, mixed nuts, chopped parsley leaves ,and shredded carrot.