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Lahanosalata ( λαχανοσαλάτα, pronounced lah-hah-no-sah-LAH-tah), literally translated as "Greek cabbage salad", represents a simple, but yet delicious salad. One of the traditional Greek cuisine doctrines calls for the food to be prepared only with fresh vegetables and fruits growing in the garden. Wise Greek people tend to say that the best cabbage for this salad is the one that grows after the first frost but before the ground freezes. That is why this salad is often considered a traditional winter salad. The vegetables are usually finely cut either with a food processor or a salad slicer, or by hand, the carrots being ultimately grated. The salad can be usually kept in the refrigerator for up to 4 days, without adding the oil. The ingredients used to make this delicacy are white cabbage, carrots, Greek-style strained yoghurt, olive oil, lemon juice or vinegar and fresh herbs.


Preparation is as simple as the number of components. The cabbage is cleaned off the outer leaves, cut into very thin slices, so as to fill a large bowl. Then celery and garlic are added and the salad is well-salted using coarse sea salt, set aside, and let to rest. Optionally, some cooks add crumbled feta and some wine vinegar instead of lemon juice. Before serving, the salad must be first tasted so as to make sure that the right balance between the lemon or vinegar and olive oil has been achieved. The salad is served in a large salad bowl, ornamented with fresh dill.

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