Cabbage Salad With Lemon Dressing & Black Olives - Greek

Prep Time
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"In winter, "Lahano Salata" frequently appears on the Greek table. It is made with compact creamy-coloured "white" cabbage. In more northern climates, this type of tight-headed cabbage tends to be a little woody, but in Greece, it always produces a rather sweet tasting, unusual salad, which has a crisp and refreshing texture."

Original is 4 servings


  • Serving Size: 1 (264.6 g)
  • Calories 170.1
  • Total Fat - 12.2 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 335.1 mg
  • Total Carbohydrate - 10.5 g
  • Dietary Fiber - 6.6 g
  • Sugars - 0.4 g
  • Protein - 10.5 g
  • Calcium - 200.6 mg
  • Iron - 4.9 mg
  • Vitamin C - 131.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut the cabbage in quarters, discard the outer leaves and trim off any thick, hard stems as well as the hard base.

Step 2

Lay each quarter in turn on its side and cut long, very thin slices until you reach the central core, which should be discarded. (NOTE: The key to a perfect cabbage salad is to shred the cabbage as finely as possible). Place the shredded cabbage in a bowl and stir in the black olives.

Step 3

Make the dressing by whisking the extra virgin olive oil, lemon juice, garlic, chopped parsley and salt together in a bowl until well blended. Pour the dressing over the cabbage and olives, and toss the salad until everything is evenly coated.


No special items needed.

4 Reviews


Such a great tasting salad! I will definitely be making it again!!


review by:
(8 Feb 2020)


Great salad!


review by:
(31 May 2017)


Delicious! This was a great and easy salad. With the leftovers I am going to add tuna for lunch tomorrow. Thanks for sharing!


review by:
(21 Aug 2016)


Outstanding! This couldn't be any different than American coleslaw. It has so many nuances of flavors. I love the lemon and I think the fresh herb makes a world of difference. My husband loved the combination of olives to cabbage.


review by:
(15 Aug 2016)

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