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Cabbage-based politiki salata may be a dish for fall and winter in Greece, but the bright flavors and crisp textures are great any time of the year. We were introduced to it at the Avissinia Café in Athens and find it is an excellent accompaniment to grilled meats and fish. The salad is best eaten the day it is made, but it can be refrigerated for up to four hours in advance; hold off on adding the feta and olives until just before serving.
medium head (14 ounces) green cabbage, thinly sliced (about 4 cups)
medium carrots, peeled and coarsely shredded (about 1¼ cups)
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