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Greek Slaw with Olive Oil "Lachanosalata"

This refreshing slaw can be made year-around with the simple traditional oil-lemon dressing. Dress it up with your choice of nuts, dried fruit and additional vegetables. And don't forget to add red and green cabbage to your garden list next year.

Course Salad or Side Dish
Cuisine California Greek
Keyword cabbage, olive oil, salad, slaw
30 minutes
30 minutes
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1/2 head red cabbage, shredded
  • 1/2 head green cabbage, shredded
  • 1 bunch radishes ,trimmed and sliced
  • 1/2 cup sesame or sunflower seeds
  • 1/2 cup fresh parsley, finely chopped

Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2-3 garlic cloves, chopped chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Place the shredded cabbage in a large bowl.

  2. Add the radishes, nuts and parsley.

  3. It can be covered and refrigerated at this point.

  4. Combine the olive oil, lemon juice, garlic, salt and pepper. Shake to mix.

  5. Before serving add the dressing and mix thoroughly..

Recipe Notes

Additional options: Add shredded carrots, celery, apples, dried fruit, and nuts.