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

Total Time: 30

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

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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.

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