Beginner Cook - Short Cooking Time - Salad - Vegetarian - Vegan - Gluten-Free
We all know and love Greece's iconic Greek salad. But what about the middle of winter when tomatoes, peppers, and cucumbers aren't in season? During colder months, Greeks enjoy white cabbage salad as an accompaniment to a meal. One might call it a Mediterranean coleslaw with olive oil and lemon juice replacing mayo, vinegar, and sugar. The salad is healthy, easy to prepare and pairs well with grilled meats and fish.
Ingredients - (Serves 2 to 4)
Time - 10 minutes
Preparation
- 12 ounces shredded cabbage
- 1 carrot (optional)
- 1 lemon
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
Time - 10 minutes
- Preparation - 10 minutes
Preparation
- Wash the cabbage and thinly shred
- Place the shredded cabbage in a bowl
- Shredded carrot can be added for visual appeal
- Pour the olive oil, squeeze the lemon juice, and sprinkle the salt over the cabbage. Be sure to use a fresh high quality extra virgin olive oil
- Mix well and serve immediately
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