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This salad is so simple but yet so delicious.  If you have a food processor or a salad shredder, where you can finely cut vegetables, this is a very easy salad to make, otherwise you have to cut the cabbage by hand and grate the carrots.  It can be stored in the refrigerator for 3 – 4 days, without adding the oil.


5 – 6 cups of cabbage, finely chopped
3 – 4 medium carrots, grated
lemon juice
olive oil


Toss both vegetables well and store in an air tight vessel, in the refrigerator.  Each time you want to eat some you only add olive oil, lemon and salt.

Optionally, you may add some crumbled feta.   If you do not like lemon you can use some wine vinegar as well.

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2 Comments on Lahanosalata (Cabbage salad)

  1. […] When I read her first recipe I knew immediately that we would love it.   However when I made the recipe I did not have any Dijon Mustard, so I made a twist of her recipe and I added grated ginger.  I suppose it must be a totally different taste but the end result was delicious.  Trying to eat healthier, I served it with a very simple but so delicious Greek salad called Lahanosalata. […]

  2. […] served them with French fries and Cabbage and carrot salad or Tzatziki and Tyropitakia (cheese puffs) or for a lighter meal just with a […]

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