Greek cuisine · Salads & Mezze

Politiki Salata

Finely shredded white cabbage, carrot, celery, and peppers marinate in a garlicky vinegar-and-oil brine.

Ingredients · for 6 servings

• 800 g white cabbage
• 2 carrots
• 2 stalks celery
• 1 red bell pepper
• 1 green bell pepper
• 4 garlic cloves
• 150 ml white wine vinegar
• 120 ml olive oil
• 1 tbsp sugar
• 1 tbsp coarse salt
• Pepper

Instructions

1. Quarter the cabbage, cut out the core, and shred the cabbage into very fine strips.
2. Knead the cabbage vigorously with the coarse salt in a large bowl, let it release water for 30 min., then squeeze it out well.
3. Coarsely grate the carrots, slice the celery into thin arcs, and cut both peppers into narrow strips.
4. Slice the garlic thinly, bring it to a boil once with the white wine vinegar, sugar, and 100 ml water, then let it cool again.
5. Mix all the vegetables together, pour over the cooled brine and the olive oil, season with pepper, and toss thoroughly.
6. Cover and let it marinate in the fridge for at least 3 hours, then serve well chilled – the salad keeps for several days.