Greek cuisine · Salads & Mezze

Lahanosalata

Paper-thin shaved white cabbage with grated carrot, dressed boldly with lemon and olive oil.

Ingredients · for 4 servings

• 1 small white cabbage (approx. 1 kg)
• 2 carrots
• 2 lemons
• 6 tbsp olive oil
• 1/2 bunch dill
• 1 tsp sugar
• salt, pepper

Instructions

1. Remove the outer leaves of the cabbage, quarter the head and cut out the tough core.
2. Cut the quarters into paper-thin strips with a mandoline or a large knife – the finer, the more tender the salad becomes.
3. Knead the cabbage strips vigorously by hand with 1 tsp salt and the sugar in a bowl for 5 min, until they become noticeably softer and release juice.
4. Peel and coarsely grate the carrots, finely chop the dill and mix both in.
5. Mix the juice of two lemons with the olive oil and pepper and pour over the salad, mixing everything thoroughly.
6. Let steep for at least 15 min, adjust seasoning again and serve as a side to grilled meat or gyros.