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
- Half a head of cabbage (approximately 12 ounces)
- 1 carrot
- Juice from 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt to taste
Preparation
- Wash the cabbage and cut the cabbage into very thin slices
- Wash, peel, and grate the carrot
- Combine the cabbage, carrot, olive oil, lemon juice, and salt in a medium size bowl
- Mix well and serve immediately
