Are you a fan of no-mayo coleslaw? If so, then you'll love our Greek Cabbage Salad! It's a super simple, no-fuss recipe that's perfect for picnics, potlucks, barbecues and even weekday dinners. It's quick, tasty, and sure to be a hit with friends and family alike. So, let's get started and make this delicious Greek Coleslaw!
This Greek coleslaw salad, or as we Greeks call it “lahanosalata”, lahano (λάχανο) meaning cabbage and salata (σαλάτα) meaning salad, is like most salads in Greece, is super simple and easy to put together.
It is made with 3 simple ingredients- shredded green cabbage, carrots, and a simple red wine vinaigrette. A great way to get in your daily servings of vegetables!
For more authentic Greek salad recipes, check out our "Horiatiki Salata" (Greek Salad); our "Maroulosalata" (Greek Lettuce Salad), or try some island magic with our Cretan Salad.
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What I Love ❤️ About this Slaw Recipe?
1
Easy
It is so simple to make you can make it with your eyes closed - ready in minutes.
2
Simple
Three simple ingredients that you can find easily. Shredded green cabbage, grated carrot and a basic dressing.
3
Tangy
The wonderful light and tangy flavour that the red wine vinaigrette brings is so delish!
Ingredients
A regular white cabbage, some grated carrots and a simple red wine vinaigrette are all it takes to make this easy salad.
⏰ Want to make it even faster?
Then just buy a bag of ready-made coleslaw mix from the supermarket and add the vinaigrette!
Pick up a barbecue or rotisserie chicken on the way home, and dinner is sorted.
Variations
While we love this salad for its tangy simplicity, you can jazz it up by adding:
- red or purple cabbage, for some added colour
- green or red capsicum/peppers
- diced onion
- crumbled feta cheese
- add some horseradish to make a piquant horseradish slaw
- chopped Kalamata olives
- chopped pepperoncini pepper
- diced sun-dried tomatoes
- roasted walnuts
- add herbs such as dill, parsley or mint.
You Will Need
🤫 The Secret to Making the BEST “Lahanosalata”
While super easy to make, for a great-tasting Greek coleslaw salad, you must season the cabbage well; otherwise, it will be bland and tasteless.
How to Make It
Step 1 - Prepare the Cabbage and Carrots
Wash your cabbage, remove the damaged outer leaves, and cut out the hard cabbage core. Finely shred the cabbage with the slicing attachment in your food processor, with a Mandoline/v-slicer or with a sharp knife.
Wash, trim and peel your carrots and grate in your food processor with the grating attachment or with a box grater.
FINELY SHRED CABBAGE
GRATE THE CARROTS
Step 2 - Assemble
Add to a large mixing bowl, and season with some sea salt and cracked black pepper. Add the olive oil and vinegar to the salad and thoroughly mix to ensure that all the ingredients are evenly combined.
Arrange your salad in a bowl for a delicious and convenient meal. Serve it immediately for a refreshingly crisp flavour, or chill it in the refrigerator for a few hours to let the flavours develop even more!
ADD ALL INGREDIENTS TO A BOWL
SEASON AND TOSS TO COMBINE
ARRANGE IN A SALAD BOWL OR PLATTER. SERVE AND ENJOY!
Serving Suggestions
This salad is another family favourite that we like to serve with Greek food like souvlaki, Greek baked pork chops, BBQ lamb cutlets, or chicken.
You could also try it with piri piri chicken, fried chicken, mustard pork chops, or pick up a barbecued or rotisserie chicken for a fast dinner.
If you want to make this Greek cabbage salad a meal, add some pulled pork or grilled chicken.
Tips and Questions
No need for anything fancy here, so skip past the savoys, the Napa’s, womboks and crimson red cabbage and grab your budget, family-friendly white cabbage and head home.
Absolutely! In fact, this salad really benefits by chilling in the fridge for a few hours before so that the flavours meld together.
This salad tastes even better the day after you make it as the veggies marinate overnight and develop a wonderful pickley taste.
Make a big batch at the beginning of the week to use in your burgers, sandwiches, wraps, or grain bowls.
While I haven't tried it myself, as this is a vinegar-based recipe, you should be able to freeze it.
You will need to completely drain the salad from any dressing and place it in freezer containers or bags with no air.
Then thaw it in the fridge when you are ready to use it; it will not refreeze well and must be eaten within three days.
This is a versatile salad that suits all eating styles - Dairy-Free; Gluten-Free; Keto; Low Carb; Nut-Free; Paleo; Vegan; Vegetarian; and Whole30.
Each serving contains just 101 calories with a net carb count of only 3 grams.
(Please note that nutrition facts are provided as a courtesy using a nutritional database and should be considered only as an estimate.)
Looking for more slaw recipes?
Recipe Card
Equipment
- Food Processor
Ingredients
- 4 cups cabbage shredded
- 1 cup carrots grated
- Sea salt and cracked black pepper
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
Instructions
- Wash your cabbage, remove any damaged leaves and cut out the hard core. Shred your cabbage with the slicing attachment in your food processor, a Mandoline/v-slicer or a sharp knife.
- Give your carrots a wash, trim and peel, then grate them up with the food processor's grater attachment or a box grater.
- Throw it all into a large mixing bowl, season with some sea salt and cracked black pepper and pour over some olive oil and red wine vinegar. Give it all a good toss until everything is combined.
- Arrange it in a salad bowl and keep it chilled until it's time to serve up your delicious, casual salad!
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