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Politiki Salad: Greek Cabbage & Carrot Salad
5 from 3 votes

Politiki Salad: Greek Cabbage & Carrot Salad

This is a staple Greek salad made with fresh white and red cabbage, carrots and peppers and tossed with a typical Mediterranean dressing of olive oil, vinegar and lemon juice. It's a perfect side for grilled meats, stews or fish.

Prep Time
10 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 4 servings
Course: Salad
Cuisine: Greek

Ingredients

For the salad:
  • 300 g cabbage finely chopped, white
  • 300 g red cabbage finely chopped
  • 2 carrot grated
  • 2 red bell pepper sliced, roasted
  • 2 celery finely chopped, stalks
  • lemon juice from half a lemon
  • 3 cloves garlic minced
  • 3 tbsp white vinegar
  • salt
  • black pepper
  • olive oil
For garnishing:
  • 2 tbsp celery finely chopped
  • 2 tbsp raisins
  • 2 tbsp walnuts
  • 2 tbsp balsamic vinegar
  • 1 tbsp pine nuts

Instructions

    Cup of Yum
  1. In a large bowl, combine the white cabbage, red cabbage, carrots, celery, roasted bell peppers, lemon juice, garlic, white vinegar, a bit of olive oil, salt, and pepper. Mix with your hands, wearing disposable gloves.
  2. Cover the bowl with plastic wrap and place in the fridge for 1 hour to allow the vegetables to marinate and soften.
  3. Remove the bowl from the fridge, add the pine nuts, raisins, celery, walnuts, and balsamic vinegar to the salad, mix again, and serve.

Notes

  • Chef’s tip:
  • Chef’s tip:
  • The longer the salad sits in the fridge, the tastier it will be.
  • If you are a big fan of garlic, feel free to add an extra clove.
  • The longer the salad sits in the fridge, the tastier it will be.
  • If you are a big fan of garlic, feel free to add an extra clove.