Lahanosalata – Greek Cabbage Slaw with Carrot and Lemon Recipe
Lahanosalata is a simple Greek slaw made from finely shredded cabbage, carrot, olive oil, and lemon. It’s lighter than classic Polish mayonnaise-based slaws and is more like a fresh, crunchy salad to serve with fish or grilled meat. In Greek tavernas it’s often served as a side to fish and grilled dishes instead of heavy sauces.
This Greek-style cabbage slaw is incredibly simple yet full of bright, fresh flavor from lemon and olive oil. It’s lighter than creamy slaws, works with many main dishes, and stays pleasantly crunchy, making it a versatile everyday side.
Chef's tips
Shred the cabbage as finely as you can – the thinner the strands, the better they absorb the dressing and the more delicate the texture. Don’t skip the brief massaging with salt; it softens the cabbage just enough without losing crunch. Adjust the acidity with lemon and vinegar depending on what you’re serving it with: more lemon for fish, a touch more vinegar for grilled meats.
How to serve
Serve in a generous bowl alongside grilled fish, chicken skewers, or souvlaki. It also works well in pita wraps with grilled meat or falafel. For a simple summer meal, pair it with crusty bread, olives, and a piece of feta cheese.
Ingredients
- white cabbage finely shredded - 400 g
- carrot coarsely grated - 2 piece
- red onion thinly sliced into feathers - 0.5 piece
- flat-leaf parsley chopped - 2 tablespoon
- lemon juice freshly squeezed - 2 tablespoon
- olive oil - 3 tablespoon
- white wine vinegar optional, for a sharper taste - 1 tablespoon
- salt or to taste - 0.75 teaspoon
- black pepper - 0.25 teaspoon
Preparation
- Finely shred the cabbage and transfer it to a large bowl. Sprinkle with salt and massage with your hands for 2–3 minutes, until it softens slightly and releases some juice, but is still crunchy.
- Add the grated carrot, thinly sliced red onion, and chopped parsley. Gently mix.
- In a small bowl, whisk together the lemon juice, olive oil, vinegar (if using), and pepper. Taste the dressing – it should be distinctly lemony but not overly sour.
- Pour the dressing over the slaw and mix thoroughly so all the vegetables are coated.
- Set aside for at least 10 minutes at room temperature to let the flavors meld. Stir again before serving and adjust seasoning with more salt or lemon if needed.
Storage
No storage information available for this dish.
This is one of those salads that tastes like holidays by the sea: simple ingredients, lots of crunch, and a bright lemony kick. I like to make a big bowl for barbecues – it disappears quickly and cuts through the richness of grilled meats perfectly.
