Lemony Cabbage Salad
Called “Lahanosalata” in Greek, this bright-and-tangy salad adds a nice crunch to the menu.
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Called “Lahanosalata” in Greek — though you can call it Greek coleslaw— this very simple bright-and-tangy salad adds a nice crunch to any dinner menu.
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 55 mins
Ingredients
- 1/2
(2 to 2 1/2-pound) green cabbage, finely shredded (about 5 cups)
- 2 tbsp.
chopped fresh flat-leaf parsley
- 1 1/2 tbsp.
fresh lemon juice
- 1 tbsp.
chopped fresh oregano
- 2 tbsp.
olive oil
Kosher salt and freshly ground black pepper
Directions
- Step 1Toss together cabbage, parsley, lemon juice, oregano, and oil in a bowl. Season with salt and pepper. Refrigerate 30 minutes to allow the cabbage to soften.
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