Name: Greek Cabbage Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 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

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

This "Greek coleslaw" makes for great addition to a backyard barbecue with grilled meats or fish as well as a nice salad for a luncheon. Walnuts and small raisins add a sweet and nice crunch that kids and adults will love. If you don't want to add pomegranate seeds, they can be replaced by toasted almond slivers or sunflower seeds.

5 from 2 votes

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Course: Salad, Side Dish

Cuisine: Greek

Prep Time: 30 minutes

Total Time: 30 minutes

Servings:

Author: My Hungry Traveler

Equipment

Large serving bowl, small bowl
Food processor
Jar with cap

Ingredients

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

Salad Dressing

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

US Customary – Metric

Instructions

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

Notes

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.