August 05, 2016
Lunch, Salads, Vegetable Salad,
Vegetables, Cabbage, Greek, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, July 4th, Labor Day, Summer, Weeknight Meals, Hand Mix/Whisk, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
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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."
Cut the cabbage in quarters, discard the outer leaves and trim off any thick, hard stems as well as the hard base.
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.
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.
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Delicious! This was a great and easy salad. With the leftovers I am going to add tuna for lunch tomorrow. Thanks for sharing!
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.