Cabbage Salad With Lemon Dressing & Black Olives - Greek
Recipe: #24594
August 05, 2016
Categories: Salads, Vegetable Salad, Cabbage, Greek, 5 Ingredients Or Less, July 4th, Labor Day, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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
Ingredients
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- FOR THE DRESSING
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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.
Tips
No special items needed.
4 Reviews
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