Cabbage Salad (Lahanosalata)

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 slaw

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: 6
Author: My Hungry Traveler


  • 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

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


  • 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.


Calories: 430kcal | Carbohydrates: 17g | Protein: 6g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 212mg | Potassium: 341mg | Fiber: 4g | Sugar: 9g | Vitamin A: 150IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 1mg

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