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Greek Cabbage Salad with Carrots and Olives (Politiki Salata)
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.
4
Servings
Tip
Don't massage the lemon and salt into the cabbage and carrots. Gentle tossing will wilt the vegetables, but allow them to retain much of their crispness.
45 minutes
15 minutes active
Ingredients
-
½
medium head (14 ounces) green cabbage, thinly sliced (about 4 cups)
-
3
medium carrots, peeled and coarsely shredded (about 1¼ cups)
Directions
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01In a large bowl, combine the cabbage, carrots, 3 tablespoons of lemon juice and ½ teaspoon salt. Toss gently, just until the vegetables begin to wilt, about 1 minute. Let stand at room temperature 30 minutes, or until the cabbage softens slightly. Alternatively, cover and refrigerate for up to 4 hours.
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Any suggestions as to which green olives to use?