Greek Cabbage Salad (Lahanosalata)

This Greek Cabbage Salad is fresh, simple and packed with flavour! Made with just a handful of ingredients and a simple olive oil and lemon dressing, it’s a healthy side dish that pairs perfectly with any meal.

Greek Cabbage Salad, or Lahanosalata, is a staple in Greek cuisine. “Lahano” means cabbage and “salata” means salad. While traditionally enjoyed as a winter salad, I love making it year-round because it pairs beautifully with so many dishes. Growing up, this salad was often served alongside mains like Pastitsio (Greek Pasta Bake), Moussaka (Minced Beef, Eggplant and Potato Bake), Biftekia with Lemon Potatoes (Greek Baked Beef Patties), and Greek Meatballs (Keftedes), as well as soups like Greek Lentil Soup (Fakes), Greek Chickpea Soup (Revithia) and Greek Lemon Chicken Soup (Avgolemono). It was also a regular addition to our barbecues, where it made a perfect side to grilled meats.

The secret to making this salad lies in three simple steps. First, shred the cabbage very finely – this is key for a cabbage salad as it ensures an even texture and allows the cabbage to soften and absorb the dressing. A mandoline is ideal for achieving an ultra-fine, uniform shred, which is important for this salad. If you don’t have a mandoline, a sharp knife works well too – just take your time to slice the cabbage as thinly as possible. You can also use a food processor with a shredding blade attachment, but keep in mind that it may not produce slices as fine or uniform as a mandoline. Second, massage the shredded cabbage with salt for 1-2 minutes using your hands. This helps to reduce the toughness, making the cabbage softer and easier to digest. Third, after adding the olive oil and lemon dressing, let the salad rest for at least 20 minutes. This step softens the cabbage further and enhances its flavour.

Health benefits of cabbage

Cabbage is packed with nutrients like vitamins C and K, which help boost immunity, support skin health, and aid in blood clotting. Its high fibre content promotes digestion and keeps your gut healthy. Low in calories and packed with antioxidants, cabbage may help reduce inflammation and protect against chronic diseases. It’s also an excellent choice for weight management, thanks to its high water content and low calorie count.

With so many health benefits, cabbage is a regular on my shopping list. Whether used in salads, soups or cooked dishes, it’s a versatile ingredient that can be enjoyed in a variety of ways. Learn more about cabbage’s benefits on Healthline.

Ingredients for Greek Cabbage Salad (Lahanosalata)

• Plain cabbage: I use plain cabbage, also known as green or white cabbage, as it has a mild flavour and great crunch. If you like, you can add a handful of shredded red cabbage for extra colour and a bit of sweetness.
• Salt: Helps soften the cabbage when massaged and enhances the overall flavour of the salad. 
• Carrot: Adds natural sweetness and colour to the salad.
• Garlic: Provides a hint of sharpness. Use fresh garlic for the best taste. One clove is just enough for this portion of salad, but you can add more if you like.
• Lemon Juice: Use fresh lemon juice, not bottled lemon juice. The lemon juice gives a fresh, tangy flavour that pairs beautifully with the olive oil. You can substitute red or white vinegar if you prefer.
• Olive oil: Use extra virgin olive oil for the best results. It adds a rich, fruity flavour and helps bring all the ingredients together in the dressing.

How to make Greek Cabbage Salad (Lahanosalata)

1. Remove any damaged leaves from the cabbage and cut out the hard core.

2. Finely shred the cabbage using a mandoline or sharp knife.

3. Rinse cabbage well.

4. Place the cabbage in a large bowl, sprinkle it with the salt, and massage it with your hands for 1-2 minutes to soften.

5. Grate carrot.

6. Mince garlic.

7. Add carrot and garlic to the bowl with the cabbage.

8. In a jar, combine the freshly squeezed lemon juice and olive oil and shake well.

9. Pour the dressing over the salad.

10. Toss thoroughly to combine and let the salad sit for at least 20 minutes before serving to allow the flavours to meld.

Tips for making Greek Cabbage Salad (Lahanosalata)

Finely shred the cabbage

Finely shredding the cabbage not only makes the salad softer but also helps it absorb the dressing, resulting in more flavour. It’s also easier to eat, giving the salad a lighter feel. A mandoline is perfect for achieving a very fine, uniform shred, which is key for this salad. However, if you don’t have one, a sharp knife will work as well – just be sure to slice the cabbage as thinly as possible. You can also use a food processor with a shredding blade attachment, but keep in mind that it may not produce slices as fine or uniform as a mandoline. If you prefer a bit more crunch, you can leave the cabbage in larger pieces, but for the best results, finely shredded cabbage is ideal, making the salad more enjoyable to eat.

Massage cabbage with salt

Gently squeezing the salted cabbage softens the texture, enhances the flavour and releases natural juices. This step also reduces the bitterness of raw cabbage, making it more palatable.

What to serve with Greek Cabbage Salad (Lahanosalata)

This refreshing salad pairs beautifully with a variety of dishes, adding a fresh and crunchy contrast to hearty meals like Pastitsio (Greek Pasta Bake), Moussaka (Minced Beef, Eggplant and Potato Bake), Biftekia with Lemon Potatoes (Greek Baked Beef Patties), and Greek Meatballs (Keftedes), as well as soups like Greek Lentil Soup (Fakes), Greek Chickpea Soup (Revithia) and Greek Lemon Chicken Soup (Avgolemono). Additionally, if you’re having a barbecue, Lahanosalata makes a great side dish to grilled meats.

Can I prepare this recipe ahead of time?

Yes! This salad tastes even better the next day as the flavours have more time to develop. You can prepare it up to a day in advance. Just keep it covered in the fridge until ready to serve.

Storage

Store leftovers in an airtight container in the fridge for up to three days.

Greek Cabbage Salad (Lahanosalata)

5.0 from 6 votes

Course: Salads, Sides

Servings

4

servings

Prep time

15

minutes

Resting Time

20

minutes

Total time

35

minutes

This Greek Cabbage Salad is fresh, simple and packed with flavour! Made with just a handful of ingredients and a simple olive oil and lemon dressing, it’s a healthy side dish that pairs perfectly with any meal.

Cook Mode

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Ingredients

• 1/4 plain cabbage (also known as green or white cabbage) (about 500 grams / 17.6 oz) (Note 1)

• 1/2 teaspoon salt

• 1 carrot

• 1 large clove garlic

• For the dressing

• 3 tablespoons fresh lemon juice (60 ml / 2 fl oz) (Note 2)

• 4 tablespoons olive oil (80 ml / 2.7 fl oz)

Instructions

• Remove any damaged leaves from the cabbage and cut out the hard core.
• Finely shred the cabbage using a mandoline or sharp knife, then rinse it well. (Note 3)
• Place the cabbage in a large bowl, sprinkle it with the salt, and massage it with your hands for 1-2 minutes to soften. (Note 4)
• Grate carrot and mince the garlic. Add both to the bowl with the cabbage.
• In a small jar, combine the freshly squeezed lemon juice and olive oil. Shake well until the dressing is fully blended.
• Pour the dressing over the salad and toss thoroughly.
• Let the salad sit for at least 20 minutes before serving to allow the flavours to meld.

Notes

• Notes: 1 Tablespoon = 20 ml / 0.7 fl oz  1 Cup = 250 ml / 8.45 fl oz
• 1. I use plain cabbage, also known as green or white cabbage, as it has a mild flavour and great crunch. If you like, you can add a handful of shredded red cabbage for extra colour.
• 2. Use fresh lemon juice, not bottled lemon juice. The lemon juice gives a fresh, tangy flavour that pairs beautifully with the olive oil. You can substitute red or white vinegar if you prefer.
• 3. Finely shredding the cabbage not only makes the salad softer but also helps it absorb the dressing, resulting in more flavour. It’s also easier to eat, giving the salad a lighter feel.
• 4. Gently squeezing the salted cabbage softens the texture, enhances the flavour and releases natural juices.
• 5. You can prepare the salad up to a day in advance. This salad tastes even better the next day as the flavours have more time to develop. Just keep it covered in the fridge until ready to serve.
• 6. Store leftovers in an airtight container in the fridge for up to three days.

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