Cabbage Salad With Lemon Dressing & Black Olives - Greek Recipe

"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 recipe yields 4 servings

Metric US

I've Tried It

Ingredients

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1 white (2 to 3 pound) cabbage
72 grams black olives (I would go with a briney Mediterranean type of olives w/o the pit, but choose whatever olive is of your liking, 12 olives)
FOR THE DRESSING
5 to 6 tablespoons extra-virgin olive oil

2 tablespoons lemon juice
1 garlic clove, crushed
2 tablespoons fresh flat leaf parsley, finely chopped
Salt, to taste

Nutritional

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.