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Politiki Salata – Greek Cabbage Salad

CRISP CABBAGE AND CARROTS WITH A LIGHT, TANGY DRESSING

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This is a simple cabbage salad with carrots and a light dressing. It’s crisp, a little tangy, and works with just about anything. This is a simple cabbage salad with carrots and a light dressing. It’s crisp, a little tangy, and works with just about anything.

The name comes from the Greek community of Constantinople. It’s a simple cabbage salad that has been around for a long time and is still made the same way today.

It’s mostly cabbage, with carrots, peppers, and olives mixed in. Everything stays crisp, and the flavors are simple but work well together.

What sets it apart is the dressing. It’s a mix of olive oil, lemon, and vinegar that gives the salad its tang and pulls everything together. The dressing is simple – olive oil, lemon, and vinegar – but it’s what gives the salad its tang and brings everything together. It’s even better after it sits for a bit.

It’s usually served as a side and goes well with just about anything, especially grilled meats where the acidity balances the richness.

There are a lot of ways to make this. This is a basic version, and you can adjust it with whatever you have on hand. The fresher the ingredients, the better it turns out.

Politiki Salata – Greek Cabbage Salad

CRISP CABBAGE AND CARROTS WITH A LIGHT, TANGY DRESSING
Prep Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek

Ingredients
  

  • 1 head of cabbage finely chopped
  • 2 carrots shredded
  • 3 bell peppers yellow, red, orange, sliced thinly
  • 2 celery ribs diced
  • 1/2 bunch of parsley chopped fine
  • 1 handful Kalamata olives chopped OR..
  • 1 small handful of capers
  • 2 tbsp lemon juice or white wine vinegar more if you feel it needs more
  • 1 tsp salt
  • 1 tsp sugar
  • scant 1/3 cup olive oil

Method
 

  1. Place the veggies in a large bowl, season with salt and pepper according to taste.
    1 head of cabbage finely chopped, 2 carrots shredded, 3 bell peppers, 2 celery ribs diced, 1/2 bunch of parsley chopped fine, 1 tsp salt
  2. About 15 minutes before serving, stir in vinegar and splash with the olive oil, capers, and olives. Serve it up!
    1 handful Kalamata olives chopped OR.., 1 small handful of capers, 2 tbsp lemon juice or white wine vinegar, 1 tsp sugar, scant 1/3 cup olive oil

About 15 minutes before serving, stir in vinegar and splash with the olive oil. It’s best after it sits for a bit and the flavors come together. The cabbage stays crisp while the dressing adds a little acidity. Serve it up!

It’s a simple salad, but the crunch and the tang make it stand out. It’s the kind of thing you end up making again & again.

Opa!

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